Intense Ginger Cookie

Originally posted by:

https://www.google.com/amp/s/www.foodnetwork.com/recipes/ina-garten/ultimate-ginger-cookie-recipe-1917558.amp

Ingredients:

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 kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 extra-large egg, at room temperature

1 1/4 cups chopped crystallized ginger (6 ounces)

Granulated sugar, for rolling the cookies

Directions:

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. 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 exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Hot Mama Grade: A-/B+

Hot Mama Notes: This cookie is intense because it is a Gingerbread cookie with crystallized ginger chips. Holy ginger, batman! These cookies were rather a lot of work, especially cutting up the crystallized ginger into small pieces. It wasn't fun. The knife or food scissors get very gunked up and clumpy. The mixer had to work very hard at the end with the thick dough. The Gingerbread dough was good. My kid said the cookies would be better without the ginger chips, and I think for me that is true. Still, otherwise a great cookie. Great flavor and texture/consistency. Also, very good directions. The bake time was spot on. Not sure I would make it again given the work and intensity. I did substitute a fresh ginger paste from the tube for the powdered ginger. I grated nutneg fresh. No sifting.