I can eat a whole dozen of these cookies in one sitting, but then again I have been called a cookie monster...
My neighbor once called these Christmas Crack Cookies. I'll take that. I know it's nowhere near Christmas, but who cares? In our air conditioned existence, do we really need to wait for "cold" weather to enjoy ginger cookies with a hot cup of coffee?
I'm not going to bore you to death with a 5000 word essay on why I love these cookies, just trust me, make them once and they will become staples in your home.
Ingredients:
2 cups sifted flour
1 tbsp ground ginger
2 tspn baking soda
1 tspn ground cinnamon
1/2 tspn salt
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar (a cup of sugar mix with 1 tbsp cinnamon)
Method:
Preheat oven to 350 F
Sift flour, ginger, baking soda, cinnamon and salt together and set aside
Place the shortening into a mixing bowl and using the paddle attachment beat until creamy
Gradually beat in the sugar
Beat in the egg and molasses together
Add 1/3 of the ingredients into the wet mixture and stir thoroughly to blend
Add the remaining flour mixture and mix until a soft dough forms (aroudn 3 minutes)
Pinch off small amounts of dough and roll into 1 inch balls
Roll each ball in cinnamon sugar and place on a flat baking sheet spread with parchment paper
Leave at least 2 inches between dough balls
Bake for exactly 10 minutes (you will see cracks form)
Tips:
1. This recipe is easy but it does need to be followed to the tee, any minor mistake and you'll throw the whole chemistry off
2. The mixture should feel dry and not too sticky
3. I use fine sugar in the cinnamon sugar but this is a personal preference, you can use coarse sugar or skip this step all together
4. The cookies will look underdone but don't worry, they continue to cook outside the oven and once cooled they will have the perfect texture
5. These are not ginger snap cookies, they're not crispy or "snappy" they are soft and crumbly, and will melt in your mouth
Bon Apetit
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