After Shane, my dad is the hardest person to shop for. What do you get a man that has everything? Well, this year, he gets cookies. Chewy ginger cookies to be exact, these have ground ginger, fresh ginger and carmalized ginger in them, it’s a triple ginger delight.
If you were to ask me if I would like a cookie, I will only oblige it its peanut butter, chocolate chip, Oreo or maaayyybe an oatmeal, other than that, no thank you. But every time I have a ginger cookie, I am all’ hmmph that’s pretty good” However I never think I like them, it’s like my memory erases after I eat it…anyhow I made my dad these cookies and people, they are GOOD. I think I can now say I do like ginger cookies and I hope my memory doesn’t escape me of this deliciousness.
*recipe adapted from Bon Appetit
CHEWY GINGER COOKIES
2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed dark brown sugar
1 cup butter- room temperature
1 large egg
1/2 cup robust molasses
1/2 teaspoons finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup finely chopped crystallized ginger
1 cup raw sugar
Preheat to 350°. Line 2 baking sheets with parchment paper or baking sheets.
Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into ball. Transfer to prepared baking sheet. Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool.