Ultimate Ginger Cookie

Standard

This cookie is crisp on the outside, moist on the inside and filled with crystallized ginger.  One of my husband’s favorite cookies.  They are soooooo good!

  • 4 1/2 cups (22 1/2 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 4 teaspoons ground cinnamon
  • 3 teaspoons ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 cups dark brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2/3 cup unsulfured molasses
  • 2 extra-large eggs, at room temperature
  • 12 ounces chopped crystallized ginger
  • granulated sugar

Preheat oven to 350 degrees.

In a large bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.  In the bowl of an electric mixer fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes.  Turn the mixer to low speed, add the eggs, one at a time, and beat for 1 minute.  Scrape the bowl with a rubber spatula and beat for 1 more minute.  With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.  Add the crystallized ginger and mix until combined.

Using a 1 3/4-inch cookie scoop, drop your dough onto your granulated sugar and slightly flatten.  Turn over and sugar the other side.  Place cookie on your cookie sheet and bake for 13 minutes.  The cookies will be crackled on the top and soft inside.  Let the cookies cool on the sheets for a minte or two, then transfer to wire racks to cool completely.

Makes 4 dozen cookies.

“God’s work in us isn’t over when we receive Christ – it has just begun.”

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One response »

  1. These sound so good!!!! Ever thought of printing a cook book??? These are great recipesbut my printer is on the brink & I would LOVE to have all these in a book!!! My son-in-law has a printing company. (I am NOT trying to get business for him.)!!! Also, I am going to call you next week. I want to read my Rissoto recipe to you & see what you think as far as changing it into the squash risotto I talked to you about. I will call you first to see if you have some time! Honey

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