20 Sep Double Trouble Ginger Cookies
The tree outside my bedroom window is turning a golden red as we move past the halfway point of September. This glorious hue is often called “ginger” and reminds me of golden retrievers and freckle-faced red heads. Not actually the colour of ginger root, it carries the same warmth and could explain why I woke up thinking about cookies. Ginger cookies. Chewy, home baked ginger cookies. By the panload.
These are a variation of a classic soft ginger cookie with a beautifully crinkly top and a texture no store bought brand can replicate. Be warned — It’s from the bet-you-can’t-eat-just-one school and your waist line will be in peril. I’ve been keeping track and the fewest ever consumed at one sitting was four.
- ¾ cup butter
- 1 cup sugar
- 1 egg
- ¼ cup dark molasses
- 2 cups all purpose flour
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 tsp cloves
- ½ cup crystallized ginger, minced
- grated rind of 1 orange (optional)
- Preheat the oven to 350°F. Line two baking sheets with parchment.
- In a large bowl, beat the butter and sugar together until well blended. Beat in eggs and molasses.
- In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon and cloves together until well blended. Add the ginger and orange rind, if using, and whisk to distribute evenly.
- Stir the flour mixture into the butter mixture.
- Use a 1-tablespoon cookie scoop or roll the balls about 1-inch in diameter. Place 2 inches apart on a cookie sheet (they spread). If you want to get fancy, dip one side of rolled cookie in sugar and place a chunk of crystallized ginger on top.
- Bake 8 to 10 minutes. DO NOT OVER BAKE. Cookies should be slightly undercooked in the centre as they'll continue to bake once removed from the oven. Allow to cool for about 3 minutes or until the cookies are firm enough to remove without collapsing.