Saturday, November 17, 2012

Double Ginger Crackles

Last Thanksgiving I attempted a ginger cookie recipe which sounded amazing but was 100% horrible. It was so bad that we all ended up laughing about the awful gingery taste. Every time I'd convince someone to try them I'd laugh all over again seeing the looks of disgust on their faces. I gave up on ginger cookies for the year and threw away the rest of the batch. This year I began a new search and found a promising recipe from Fine Cooking. Lately I have been loving every recipe I try from their website or magazine, so i'm not surprised that this was another winner.

The key in this recipe is the crystallized ginger. It adds great flavor and a slight kick to the cookies. I found a Japanese version of crystallized that cost a lot less than the stuff found in your grocery stores spice aisle. Another key to this recipe is to not over-bake the cookies. My first batch was left in a minute too long and the cookies turned out crispy. They still tasted great, but I prefer when they are softer. Luckily my sister remembered to put a slice of bread in the cookie jar with the crispy cookies and they softened up the next day. These cookies will last about 5 days stored in an airtight container.

Recipe from Fine Cooking
Makes about 4 dozen cookies

10 oz. (2-1/4 cups) unbleached all-purpose flour 
2-3/4 tsp. ground ginger 
1 tsp. baking soda 
1/4 tsp. table salt 
6 oz. (3/4 cup) unsalted butter, at room temperature 
1-1/3 cups granulated sugar 
1 large egg, at room temperature 
1/4 cup molasses 
3 Tbs. finely chopped crystallized ginger

Position your oven racks in the lower and upper third of your oven. Preheat your oven to 350ºF/175ºC and line 2 baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk the flour, ginger, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and 1 cup of sugar in medium high speed until smooth. Add the egg, molasses and crystallized ginger and mix well. With the mixer running on slow add the dry ingredients until combined.

Place the remaining 1/3 cup of sugar in a shallow bowl. Using your hands, a cookie scoop, or an ice cream scoop, for the dough into 1" balls. Roll each ball in the sugar and set on cookie sheet, 1 1/2" apart.

Bake the cookies until puffed and the bottoms are lightly browned, rotating half way through. The cookie will be dry and soft to touch but the cracks will look wet. Baking time will take 10 to 14 minutes total. Let cookies cool for 10 minutes on the sheet before moving them to a cooling rack. Store for up to 5 days in an airtight container.

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