Then we found a Whole Foods in South Florida that had a huge canister of crystallized ginger, one that allowed you to fill your own bag with whatever amount. BC was ecstatic. We bought a big batch....and then realized that you can only eat so much ginger before the little squishy ginger pieces get tough. Enter this recipe. Now, I don't really like Ina Garten, what with her hoity-toity-too-good-to-help-out-people-with-cancer-trying-to-make-their-last-wishes-come-true thing. However, I can't deny its a good recipe.
So, if you like spicy cookies, and looooove ginger, this one is for you!!
I forgot to take a picture until the next day....and there was only one cookie left!
Soft Spicy Ginger Cookies
as slightly adapted from Ina Garten
2 1/4 c. all-purpose flour
1 tp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. ground ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. salt
1 c. brown sugar
1/4 c. oil
1/3 c. molasses
1 1/4 c. chopped crystallized ginger (6 oz.)
granulated sugar, for rolling cookies
Preheat oven to 350 degrees.
In one bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. With a mixer, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn mixer to low, add the egg, and beat for 1 minute. Continue to scrape the bowl down while mixing to ensure ingrediatns are being combined. While mixer is on low, slowly add the dry ingrediants to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. Dough may be very thick, and you may have to combine the crystallized ginger with your hands!
Take tablespoon sized pieces of dough and roll them into balls. Roll each cookie in sugar and place onto parchment paper lined cookie sheets. Flatten each cookie ball. Bake for at least 12 minutes. Adjust cooking time for size of cookie. Let cookie cool on wire racks.
Try not to eat too many immediately...they taste even better then next day!