I know it's almost Christmas time because cookies have become their own food group. The holidays are a good excuse to indulge. It's cookie season, after all. I'm not a fan of bakery bought cookies because I've been disappointed too many times by stale, dry specimens. It boggles my mind how many places sell baked goods way past their prime. I used to think that all bakeries discounted day-old wares but recent experience has taught me that unless a bakery is busy and has a day-old basket, not to assume that everything behind the counter is fresh. We don't sell day old doughnuts because--while they may still be good--they are no longer at their peak. I used to wonder why so many people ask us when the doughnuts are made, but, having shopped in quite a few local bakeries over the last few months, I now understand the question.
Anyway, in addition to being cookie season, it's cold season. Most people crave soup when they are sick but I crave ginger cookies. Their intense spice is warming, their tender texture is comforting, and the jolt of sugar helps keep my energy levels from dropping. They are incredibly easy to make and full of rich, spicy goodness. These ginger cookies use a combination of fresh and dried ginger and a hint of cocoa powder and molasses to give them a little extra depth and flavor. I cook the spices and cocoa in melted butter to bloom their flavor before adding the flour and baking soda. These babies are the total package. I took some to a neighbor who was having a hard day and I can only hope that they helped her as much as they help me. I like to think that these cookies are magical. Try them for yourself and see what you think.
Soft Ginger Cookies
Makes about 22 cookies
4 ounces unsalted butter, diced
½ cup dark brown sugar
½ cup granulated sugar
¼ cup molasses
2 tablespoons minced fresh ginger
1 tablespoon cocoa powder
1 ½ teaspoons ground ginger
1 tablespoon ground cinnamon
½ teaspoon fine sea salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large, cold egg
2 cups flour
1 teaspoon baking soda
granulated or coarse sugar for rolling
Preheat oven to 350F.
Put the butter in a medium saucepan and melt over medium heat. Once the butter is almost melted, remove from heat and stir in the sugars, molasses, fresh ginger, cocoa powder, ground ginger, ground cinnamon, salt, ground nutmeg, and ground cloves. Set over medium low heat and stir until the mixture becomes shiny and homogenous, about five minutes. Remove from heat and let cool for 5 minutes. Add the egg and mix until thoroughly blended. Put the flour and baking soda into a medium bowl and mix to blend. (I often add them directly to the pot to avoid extra dishes but if you want to make sure the baking soda is thoroughly dispersed use the bowl.) Add it to the melted butter mixture and stir until it forms a soft, slightly stiff dough. You can do this by hand with a silicone spatula or in a standing mixer with a paddle. Leave the dough at room temperature for 30 minutes, so it can hydrate and cool. Use immediately or chill and scoop later.
Put the sugar in a small bowl. Scoop approximately 1-tablespooon portions of dough per cookie (I use the purple scoop) and roll them into balls. Don’t worry if the dough is still slightly warm. Roll each portion of dough in the sugar to coat. Lay the cookies out on a parchment-lined half sheet pan and bake for 8-12 minutes until the tops have risen, look set but are still soft to the touch, and have developed cracks on the top. Warm dough will bake in 8 minutes, cold dough will take up to 12 minutes. Remove from the oven and let cool completely. The cookies will fall as they cool.
Years Past
December 18, 2016
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December 18, 2005 (2)
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Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
