September 25th, 2019

Ginger Spice Cookies

SERVINGS: 18
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 40 min/20 min

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Liquid Ingredients

• 1 c. unsalted butter, melted (but not hot)
• 1 c. dark brown sugar
• 1 egg
• 1/4 c. molasses 

Dry Ingredients

• 2 1/4 c. bread or all-purpose flour
• 1 tsp. baking soda
• 2 tbsp. ground ginger
• 1 tbsp. ground cinnamon
• 1/2 tbsp. ground clove
• 1/2 tbsp. all spice 
• 6 oz. candied ginger, diced finely

For Rolling

• A bowl or plate with white sugar

1. To make a true cookie, you should use this fancy method called the "creaming method" (mixing the sugar and liquid ingredients together, then gradually add the dry ingredients).  
2. Preheat the oven to 350 degrees F. Begin by putting the dark brown sugar (packed in the measuring cup) and melted butter in a bowl. Mix with a standing mixture or hand mixture, gradually moving to high speed until the mixture is dark and creamy.  Add the egg and molasses and repeat the same process, increasing the volume.
3. Mix the dry ingredients in another bowl and incorporate using a whisk (or a fork) to remove lumps.  Put the mixer on low speed in the wet ingredient bowl and gradually add the dry ingredients.  It is going to become harder to mix, so gradually increase the speed until the dough is homogenous and uniform.  
4. Once the dough is formed, add the candied ginger to the mix and use a spoon so you have some in every bite.  Place the mixture in the fridge for about 30 min.  
5. Remove the dough from the fridge and use a teaspoon measure or small ice cream scoop to get balls that are 1" in. diameter.  Take the formed ball and roll in the sugar until evenly coated.  Place the formed, sugar dough on a non-stick baking sheet or on wax paper on a sheet tray.  Make sure there is about 1 1/2 inches between the balls so they don't bake into each other.
   
6. When the trays are full, put them in the oven for about 10-12 minutes, or until the flatten out slightly and are firm on the outside.  Take the trays out when done cooking and let them cool at room temperature for about 20 min before handling them (they will fall apart and you want them to firm up).  Place the cooled cookies on a wire rack, if you have one, and repeat the process (should make about 36 cookies).  These cookies pair well with a cup of coffee or a glass of milk!

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Me Cuisine Tips

• Using the melted butter makes for a more tender cookie (and usually more chewy).  Use white sugar if you want a cakey cookie.
  
• I was going to call them ginger snaps, but there's no snap to them because they are so tender.
  
• The creaming method is the base, but you can add whatever flavorings you want to it.  Maple syrup would taste terrific in these cookies.