Ginger Cookies
makes 8 dozen small cookies
Recipe from Jess Thomson
These delicate gingersnap-like cookies are more of a culinary accessory than actual sustenance -- serve them with a cup of tea or a scoop of ice cream or sorbet.
Read more about this recipe at hogwash.
ingredients
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1 1/2 tablespoons ground ginger
1 teaspoon baking soda
3/4 teaspoon salt (or flavored salt, such as saffron salt)
1 cup (2 sticks) unsalted butter at room temperature
1 cup sugar
1/4 cup packed brown sugar
2 large eggs
1 tablespoon freshly grated ginger
timer
prep: 35 minutes
total: 55 minutes
tools
2 heavy baking sheets
parchment paper (optional)
silicon baking mats (optional)
medium mixing bowl
whisk
stand mixer (optional)
hand-held mixer
spatula
3/4-inch ice-cream scoop (optional)
wire racks
instructions
1. Preheat the oven to 350F. Line two heavy baking sheets with parchment paper or silicon baking mats, and set aside.
2. Whisk flours, ground ginger, baking soda and salt together in a medium bowl, and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand-held electric mixer), cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time on low speed, beating well after each addition and scraping down the inside of the bowl with a plastic spatula as needed. Add the fresh ginger. (The dough may look a little curdled -- that’s okay.)
4. Add the dry ingredients to the butter-sugar mixture in three additions, mixing on low speed until just combined, and scraping down the sides of the bowl when necessary. Beat again for a few seconds on high, until fluffy.
5. Using a 3/4-inch ice cream scoop or two small spoons, drop the dough (it will be soft) in 3/4-inch balls about 2 inches apart on the baking sheets. Bake for 15 to 20 minutes, rotating sheets halfway through, or until the cookies are browned and crisp at the edges. (This recipe might require less time depending on your oven.)
6. Let the cookies cool for 5 minutes, then transfer to wire racks to cool completely.
