Ultimate Ginger Cookie
Source of Recipe
From "Barefoot Contessa at Home" by Ina Garten
"I feel as though I've been on a lifelong quest for the perfect ginger cookie but I'm often disappointed. I finally decided to tackle them and came up with this cookie that's crisp outside, moist inside, and filled with crystallized ginger. I like these best the day they're baked, so I'll refrigerate the dough in balls and bake them whenever I need them."
List of Ingredients
◦ 2 ¼ cups all-purpose flour
◦ 1 teaspoon baking soda
◦ 2 teaspoons ground cinnamon
◦ 1 ½ teaspoons ground cloves
◦ ½ teaspoon ground nutmeg
◦ ½ teaspoon ground ginger
◦ ¼ teaspoon kosher salt
◦ 1 cup dark brown sugar, lightly packed
◦ ¼ cup vegetable oil
◦ ⅓ cup unsulfured molasses
◦ 1 extra-large egg, at room temperature
◦ 1 ¼ cups chopped crystallized ginger (6 ounces)
◦ Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper.
In a large bowl, sift together the 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. Scrape the bowl with a rubber spatula and beat for 1 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.
Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 ¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.
Makes 16 cookies