i love this recipe for ginger cookies this cookie is both chewy and crispy on the edges when done. the cookie dough comes together very easily with a stand mixer, along with a mini food processor. the recipe makes 33 cookies. allow enough time to chill the dough for one hour, prior to baking in the oven. since i have a convection bake setting on my oven, these cookies came out perfectly. i would highly recommend baking with a convection oven. superior results every time.
to begin this recipe, chop 1/2 cup of crystallized ginger, and assemble the following ingredients. white sugar, 6 tablespoons butter at room temperature, 1/4 cup molasses, 1 egg, 2 cups flour, 2 teaspoons ground ginger, 3/4 teaspoons cinnamon, and 1/2 teaspoon nutmeg.
with a mini food processor, cream chopped ginger with 1/3 cup white sugar, until the ginger is finely ground. remove from the container. next, mix the butter and 1/3 cup white sugar until fluffy in the processor.
add ginger mixture to a stand mixer, along with molasses, and egg. add in butter mixture. mix together. in a separate bowl, combine the dry ingredients–flour, baking soda, ground ginger, cinnamon and nutmeg. add by the spoonful to the wet ingredients in the stand mixer. combine all together.
refrigerate the dough for one hour. when chilled, scoop into one-inch balls, roll in white sugar, and place on silpat mats on cookie sheets. preheat the oven to 350 degrees. bake the cookies for 12 minutes and remove to cool before serving. cookies will be soft from the oven, but will crisp up on the sides when cooled. this cookie has a perfect texture and taste. it would be a perfect cookie for the fall, however; it is also perfect for march madness parties.
this recipe comes from sunset magazine, january 2014 issue.