Tuesday, December 19, 2006

The Best Ginger Cookie Ever!

Crackled sugary surface, moist and chewy centre, and the warming zing of ginger make this one a winner.
I have made it twice and loved it each time.

2 1/4 cups unbleached all purpose flour
2 3/4 tsp ground ginger
1 tsp baking soda
1/4 tsp table salt
3/4 cup unsalted butter, room temperature
1 cup plus 1/3 cups granulated sugar
1 large egg at room temperature
1/4 cup molasses
3 tbs finely chopped crystalized ginger

Position racks in upper and lower thirds of a 350 degree preheated oven.

In medium bowl whisk flour, powder ginger, baking soda and salt. In large bowl beat butter and 1 cup sugar until well blended (with a hand mixer). Add egg, molasses, and crystallized ginger;beat well. Add dry ingredients and mix on low speed until well blended.

Pour remaining 1/3 cup of sugar in bowl. Use a tablespoon sized scoop to portion out cookie dough, then roll in sugar and place 2 inches apart on parchment lined baking sheets.

Bake rotating sheets halfway through baking until cookies are puffed and bottoms are slightly brown, 12 to 14 minutes

--Fine Cooking Magazine, December 2006, no. 82

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