Spiced Cookies with Candied Ginger
So, don’t get me wrong, I have an amazing life, but sometimes I feel it’s lacking spice and crazy adventure. I never do wild things, but that’s probably due to my crippling fear of heights, excessive speed, clowns, chickens, glaciers, electric lines, and large containers of milk. I think the most daring thing I’ve done in the past two years is say I was going to go zip lining. Of course I didn’t, because that sounded terrifying when I actually thought about it.
Wanting to spice things up a bit I literally decided to add some spice to my life… via the kitchen!
Every holiday season I always end up eating a few “ginger” cookies that have the texture of cardboard and the flavor of flour. If you’re going to give something a name with ginger in it I think it had better be intense in flavor. Knowing there had to be a rich and spicy ginger cookie out there I searched the interwebz for a recipe that would really pack a punch. And seeing as you can find everything on the world wide web, I of course found a cookie recipe that was truly amazing.
With a healthy amount of fresh cloves and a generous amount of chopped, candied ginger, these cookies from Barefoot Contessa certainly had a ton of flavor. They were pretty easy to make and had a flawless texture consisting of a crunchy exterior and creamy, soft, slightly chewy interior. Best of all, even on day 5 these babies were perfect.
Spiced Cookies with Candied Ginger
Adapted, just a smidge, from Ina Garten
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 large egg, at room temperature
- 1 cup candied ginger, finely chopped
- Granulated sugar, for rolling the cookies (about half a cup)
Preheat the oven to 350 degrees F. Line 2 sheet pans with silicon mats or parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low, add the egg, and beat for 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula and beat for an additional minute. With the mixer still on low, gradually add the dry ingredients to the bowl, scraping the bowl after each addition, and mix on medium speed for a minute or so, until fully incorporated. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a few minutes before transferring to wire racks to cool completely.
So delicious you could easily eat the whole batch in one sitting, but you may also store in an airtight container at room temperature for several days.
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