Wednesday, June 11, 2014

Soft 'n Chewy Ginger Cookies

Every now and then you read a blog post about a baking recipe where someone brags that they “make the greatest (baked good) of all time”. I firmly believe that you should take everything you read on the internet with a grain of salt. Except for the following:

All of those people are wrong, because I make the single greatest batch of Ginger Cookies in the known universe.

And here’s how it’s done:

Soft ‘n Chewy Ginger Cookies

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp ground ginger
  • 1 ¼ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground cloves
  • ½ cup vegetable shortening
  • ¼ cup unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ½ cup white sugar
  • ¼ cup molasses
  • 1 large egg

Optional (but definitely recommended!)
  •  turbinando sugar OR coarse organic sugar

  • Preheat the oven to 350 degrees Fahrenheit
  • In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt and cloves

  • In another bowl, mix shortening and butter, add the brown and white sugars to the bowl and mix on medium speed until batter becomes light and fluffy. Steadily pour in the molasses and egg and mix until well incorporated. Now add the flour mixture (about ½ cup at a time) and mix until combined.
  • Your dough is ready! Roll it into 1” diameter balls (you’ll get between 35 and 40 cookies, depending on how you roll them)
  • Now for the “optional” bit. Take your turbinado sugar and pour a bit onto a small plate or bowl. Roll the dough balls in the sugar to coat, lightly.

  • Place 12 balls on a baking sheet, evenly spaced.
  • Bake from 8-10 minutes rotating half way. If you have a hot hot oven like I do, just do 8 minutes. You don’t want the cookies to crisp up, you want to see them almost deflate when you pull them out of the oven and they hit the cool air.
  • Let them cool on the cookie sheet for 5 minutes, then remove and place on plate or wire rack to finish cooling!

Take a bite, it will be WELL worth it!

If you find, as I do, that requests for these cookies start coming fast and furious and one batch isn’t enough, I’d recommend getting into a groove with 2-3 cookie sheets. First batch in, roll second batch, rotate first batch, roll third batch, first batch out, second batch in. wait five. Rotate second batch, remove first batch from tray, roll 4th batch… and so on. Otherwise you’ll be in the kitchen all night (but you’ll have 120 cookies!)

Happy baking!