This ginger cookies recipe is one of my mother’s and it is awesome! These cookies stay moist and soft for weeks and they have a nice ginger-y bite to them.
The original recipe sent to me called for white sugar, margarine, and a dash of cloves. I substituted brown sugar, butter, and deleted the cloves.
Click here for the recipe or scroll to the bottom of the post.
Substituting brown sugar for white sugar worked quite well except for the lumps that I had to work against. I’m starting to realize that at times, the order which I add ingredients is quite important. In this case, I think that perhaps I should have blended the brown sugar with a wet ingredient first to smooth it out? Any thoughts on that?
Aside from that, everything mixed quite well. I used a wooden spoon and my hands to mix…quite the sticky mess, I must say, until all the flour was mixed in. And regardless how sticky it was…it smelled absolutely heavenly!
Next step, roll the dough into balls and cover each of those in sugar. I started sprinkling sugar on them, did that for a whole cookie sheet’s worth until I realized that actually ‘rolling’ them in the sugar was so much easier.
Once sugared to my satisfaction, I simply popped them into the oven and about 12 minutes later…voila! Yummy cookies!
Rolling them in sugar isn’t technically necessary but that is what gives them their name. The sugar melts slightly and is nice and sparkly when they come out of the oven. (At this point, I’m just waiting for a comment about sparkly cookies for sparkly vampires…And yes, I’m looking at you!)
So, my finished product, as seen below, was celebrated with a glass of wine! I’ve been told that all successful recipes should be celebrated with a glass of grapes and I’m pretty much behind that 100 percent! (As a sidenote, I was also told that *technically* you should celebrate each STEP of a recipe with a glass of wine…but to those people I say, “You eat out a lot, don’t you?”)
To conclude the wine topic, Shiraz wasn’t necessarily the best choice to pair with ginger cookies…perhaps a cabernet, or something with a bit more tang.
Overall though, these cookies were as I remember them growing up: soft, sparkly and damn good!
RECIPE
- 3/4 cup butter
- 1 cup brown sugar (the recipe called for white sugar originally)
- 1 egg
- 1/2 cup molasses
- 2 3/4 cups flour
- 2 tsp Baking Soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves (I left these out as per the tastebuds of those who would be eating them)
Preheat oven to 350.
Roll the mixture into balls and roll those lightly in white sugar.
Bake on cookie sheet bake for 10 mins for soft cookies or 12 mins for crunchier ones.
Let cool then move to cooling rack.
January 2nd, 2012 at 11:40 pm
[…] detail or two. Most of the cooking I did over the holidays was food I have already posted, such as Sparkle Ginger Cookies and Lentil Soup, so there really been much made lately that was blog-worthy . Now that the […]
December 29th, 2010 at 7:30 pm
Mmmm ginger cookies are my favorite ! From experience I have found that is is usually better to cream the sugars with the butter and vanilla first then add eggs and any other wet ingre. sift your dry stuff and then add that to the wet stuff. great Blog A.
December 30th, 2010 at 11:10 am
Thank you so much for your comments! They are incredibly helpful 🙂
December 6th, 2010 at 4:08 pm
Speaking as a sparkly vampire, those look delectible! I have some very similar cookies all balled up and sugared in my freezer, just waiting to be baked off for holiday give aways. Nice job and good post.
December 6th, 2010 at 7:30 pm
Thank you! If you try them out, I’d love to know what you think. You know, it hadn’t occurred to me that I could prepare the dough and then freeze it for future baking! What a great idea!
December 6th, 2010 at 12:26 pm
[…] BEHIND THE SCENES: Get the whole story behind the making of these cookies on my twin blog: Edible Noir […]