Friday, August 2, 2013

Recipe: Ginger Cookies

I'll start with an apology because I'm sure this recipe came in part or in whole from someone else, but we've made it so long I can't remember where it came from.  However, there was a recent request so here it is:

In mixing bowl:
775 g AP flour
4 t. Baking soda
1/2 t. Salt

In your mixer bowl:
345 g Butter, no salt, softened
350 g Brown sugar
1/2 C. White sugar
3 T. Ground ginger
2" Fresh ginger, grated
1/4 C. Candied ginger*
1 t. Cinnamon, freshly grated
1/2 t. Cloves, freshly ground

Mix with paddle attachment until light and fluffy.  Add directly into this bowl:

2 Eggs
1/2 C. Molasses

Mix until combined.  Add the flour mixture all at once but only paddle until is just combines - no more!  Do NOT overmix!  Use an ice cream scoop to shape, and chill at least one hour.

Every oven is different but we bake at 350º for 25 minutes on a silpat lined baking sheet.

*The candied ginger makes a big difference.  Store bought tends to be too sweet, so we make our own using fresh ginger.  This gives you a spicy hot ginger that's minimally sweet.