Today, I craved something sweet, something spicy, something delicious to overcome the dreary day and something to inspire me to read more cases for school. The solution: these ginger cookies which are an adaptation of a recipe with the same name from Epicurious.
The candied ginger in these cookies is what takes them beyond the standard ginger cookie. They have a lovely texture, neither too crisp nor too chewy and they go so well with a cup of tea or coffee or even a glass of milk.
Ginger Spice Cookies
2 ¼ cups all purpose flour
2 ½ teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
¾ to 1 cup crystallized ginger depending on your taste and the size of the chunks (for finer chunks, use less)
1 cup dark brown sugar, packed (I use whatever brown sugar I have on hand, light or dark)
3/4 cup unsalted butter — (1 1/2 sticks) room temperature
1 large egg
1/4 cup molasses
White sugar to roll cookies in
Using a food processor, pulse the crystalized ginger and ¼ cup of the flour together until the ginger is crumb-like.
Combine the remaining 2 cups of flour and the next five ingredients in a medium bowl, blending with a spoon or whisk. Mix in the crystallized ginger and flour mixture.
Using an electric mixer, cream the butter and brown sugar in a large bowl until fluffy. Add the egg and molasses, beating until blended. Add the flour mixture and mix just until blended. Cover and refrigerate for at least 1 hour.
Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Spoon the white sugar in thick layer onto a small plate or flat bowl. Using your hands, form the dough into 1 1/4-inch balls, rolling each in the sugar to coat completely. Place the coated balls on the prepared sheets, spacing 2 inches apart.
Bake the cookies until just beginning to crack on top but still soft to touch, about 12 minutes in a conventional oven. Cool on sheets at least 1 minute before carefully transferring to racks and allowing to cool completely.
Don’t be surprised when the cookies fall a little while cooling – this is to be expected.