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Next time you wander into Starbucks for one of those $2.50 mega ginger
cookies with crackled tops, remind yourself you can make the same cookie
right in your own kitchen.
2 1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for this
cookie)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)
Heat oven to 375 degrees with the rack in the center. Line 2 baking
sheets with parchment paper, silicone pan liners or aluminum foil (if
using foil, grease foil with 1 Tbsp. butter or solid vegetable
shortening). Set aside.
Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
Set aside.
Cream the butter and brown sugar in a large mixing bowl with mixer on
high speed until light and fluffy, about 1 minute. With mixer on medium
speed, beat in the egg and molasses, then increase the speed to high and
beat about 1 minute longer, until the mixture no longer looks curdled.
Scrape the sides with a rubber spatula several times while mixing.
Mix in the flour mixture on low speed. The batter will be rather stiff.
Place some granulated sugar on a small plate or saucer. Use a 1/4-cup
ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
(Spray the cup or scoop with the optional non-stick vegetable spray to
make it easier to release the dough.) Transfer the dough to your hands
and roll each portion into a rough ball, then roll each ball into the
sugar. Place six sugared balls on each baking sheet, spacing them
evenly, because they will spread during baking.
Dampen your fingers with water and press down lightly on each cookie to
flatten it a little and dampen the top. Refrigerate one filled baking
sheet while the other bakes.
Bake for 12 minutes, or until the cookies have spread and are firm to
the touch. Rotate the sheet 180 degrees halfway through the baking time.
Remove from the oven and let the cookies cool on the baking sheet.
Note: This dough can be frozen for slice-and- bake cookies. Just roll
into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil.
Can be stored in the freezer up to 6 months.
Makes 1 dozen large cookies.
cookies with crackled tops, remind yourself you can make the same cookie
right in your own kitchen.
2 1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for this
cookie)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)
Heat oven to 375 degrees with the rack in the center. Line 2 baking
sheets with parchment paper, silicone pan liners or aluminum foil (if
using foil, grease foil with 1 Tbsp. butter or solid vegetable
shortening). Set aside.
Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
Set aside.
Cream the butter and brown sugar in a large mixing bowl with mixer on
high speed until light and fluffy, about 1 minute. With mixer on medium
speed, beat in the egg and molasses, then increase the speed to high and
beat about 1 minute longer, until the mixture no longer looks curdled.
Scrape the sides with a rubber spatula several times while mixing.
Mix in the flour mixture on low speed. The batter will be rather stiff.
Place some granulated sugar on a small plate or saucer. Use a 1/4-cup
ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
(Spray the cup or scoop with the optional non-stick vegetable spray to
make it easier to release the dough.) Transfer the dough to your hands
and roll each portion into a rough ball, then roll each ball into the
sugar. Place six sugared balls on each baking sheet, spacing them
evenly, because they will spread during baking.
Dampen your fingers with water and press down lightly on each cookie to
flatten it a little and dampen the top. Refrigerate one filled baking
sheet while the other bakes.
Bake for 12 minutes, or until the cookies have spread and are firm to
the touch. Rotate the sheet 180 degrees halfway through the baking time.
Remove from the oven and let the cookies cool on the baking sheet.
Note: This dough can be frozen for slice-and- bake cookies. Just roll
into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil.
Can be stored in the freezer up to 6 months.
Makes 1 dozen large cookies.