Tuesday, December 01, 2015

Chewy Gingerbread Cookies

For Cookie Monday this week, I embraced winter and made some gingerbread cookies. I didn't want to have to roll anything out, so I picked these drop cookies. And I didn't want anything crunchy like gingersnaps. I read the reviews of the recipe, which suggested altering the amount of baking soda to just 1 tablespoon (not 2 - but still with 1 tablespoon of water) and baking for 9 minutes. I did need to bake them for 10 minutes, as the recipe suggests, but the baking soda alteration was just right. So do that.

Of note, this cookie recipe was attached to a recipe for pumpkin gingersnap ice cream sandwiches. Basically, if you make these cookies bigger, you could put pumpkin ice cream in between and life will be happy.

Also, if you want a chocolate version, Martha has this recipe as well.

cookie

Chewy Gingerbread Cookies
Martha Stewart

3 cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsalted butter (2 sticks) softened
1 cup packed dark-brown sugar
2 tablespoons finely grated, peeled fresh ginger
1/2 cup unsulfured molasses
2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar

Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.

Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).

Preheat oven to 325 degrees. Shape dough into 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.

Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely. Cookies can be stored in an airtight container up to 3 days.

Yield: about 4 dozen

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