Ina's Ultimate Ginger Cookie

Morning you guys! I actually am really excited today, because I am going to post something that I've not posted in a while: A recipe! Martin made these for me on one of our first dates just watching movie at his house, and I've been hooked ever since!

The soft chewy texture right out of the oven is enough to make me weak in the knees, the dough tastes like fudge, and when they are cold they are crunchy and perfect for dipping in your glass of milk, just like ginger snaps! I seriously hope you give these a try in the next few months, because they are the perfect treat to have laying around during the holidays, if they last long wnough to be considered laying around. haha Try them! Today!

Ina's Ultimate Ginger Cookie

yeild: approx 16 cookies

-2¼ cups all-purpose flour

-1 teaspoon baking soda

-2 teaspoons ground cinnamon

-1½ teaspoons ground cloves

-½ teaspoon ground nutmeg

-½ teaspoon ground ginger

-¼ teaspoon kosher salt

-1 cup dark brown sugar, lightly packed

-¼ cup vegetable oil

-1/3 cup unsulfured molasses

-1 extra-large egg, at room temperature

-1 cup chopped crystallized ginger

-Granulated sugar, for rolling the cookies

Method:

Step #1: Preheat the oven to 350 degrees. 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. 

Step #2: 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.

Step #3: Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-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 a minute or two, then transfer to wire racks to cool completely 

Thanks for reading today dearies, and I'll see you again tomorrow!
xo, Emily

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via - the art of homemaking