Cookie Monday is turning out to be very successful! It makes me happy. It is one of the most precious things in the world, like a tiny little lamb smiling, to see a super-angry doctor suddenly smile when given a cookie. I pondered today with a colleague what the collective weight gain of the hospital will be after a few months of this. I don't care. Cookies are delicious, baking is fun, and it's a win-win for everyone. Cookie Monday 4EVER.
So while making this, naturally I doubled the recipe again. However, I ran out of flour. I had about 4 cups of white flour, and then I added 1 cup of whole wheat flour. Fine. There was absolutely no difference in anything. What did I gauge it against, you ask? Well, the cookies are from The Hunger Games Cookbook, which shockingly continues to produce the best recipes of all time. They are very similar to my super-famous sugar cookies from the same cookbook. The cookies baked exactly the same way. They look like they are still very soft and underbaked, but they're done. Trust me. And they didn't spread, even though it seems like they should. Regardless, this recipe produces delicious, soft, lightly spicy cookies that are not oversweet, even though they're rolled in sugar. Everyone seemed to really like them! These were excellent for October! I would definitely make these again.
Big Softie Ginger Cookies
The Unofficial Hunger Games Cookbook, page 178
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon kosher salt
1 cup (2 sticks) butter, softened
1/2 cup white sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon orange juice
1/4 cup molasses
4 tablespoons white sugar
1. Preheat oven to 350.
2. In a large bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
3. In a separate large bowl, cream together the butter, 1/2 cup white sugar, and the brown sugar until light and fluffy. Beat in the egg and vanilla, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Chill dough for 1 hour in refrigerator.
4. Place the 4 tablespoons white sugar in a small bowl. Shape chilled dough into gumball-sized balls, and roll them in the sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet.
5. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Yield: 2 dozen