Bake 2.10: Ginger Cookies

This is a holiday classic, my mom makes them most years and they are one that I look forward to many months before it is appropriate. You are thinking pumpkin spice, and I am thinking ginger cookies. The original recipe was from a 1990 edition of Christmas Cookie magazine. They made them with a large cookie scoop (made 24), I use a regular 1 tablespoon size cookie scoop because that is what I have and it makes 36 of that size. A few tips, I add fresh ginger when I have it, this is not necessary so I leave it out if I don't have any on hand but does give them an extra zing. Really don't overbake them, if you do they get crunchy and they are supposed to be a soft cookie. When they are puffed up and just browning on the edges take them out. They will sink while they cool. 

Ingredients

2 1/2 cups all purpose flour

2 teaspoons ground ginger

1 teaspoon grated fresh ginger

1 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon ground clove

1/2 teaspoon salt

3/4 cup butter

1 cup sugar

1 egg

1/3 cup molasses

2 tablespoons sugar (for rolling)

Preheat oven to 350 degrees and prep baking sheets with parchment or silpat.

Combine flour, spices, and soda in a large bowl and set aside.

In the bowl of a mixer beat the butter until soft and light in color, at least 30 seconds. 

Gradually add the sugar and beat until fluffy, 3-5 minutes. Scraping down the bowl as needed.

Add the egg and molasses, beat well. I always crack the egg into the measuring cup that I plan to use for the molasses so that the molasses slides right on out of the measuring cup. 

Gently stir in the dry ingredients until mixed. Allow to chill in the fridge a few minutes.

Shape into balls using a cookie scoop and roll in sugar before placing on the baking sheet. 

Bake about 10 minutes, watch for slight browning on the edges and the middle to still be puffed up.

If you would like a thumbprint cookie, when they just come out of the oven use a metal teaspoon to press in the middle and fill with jam. This is a cranberry jam I made by cooking a large bag of cranberries, 1 cup of sugar, 1/2 cup of water, the zest and juice of 1 orange, and a few cinnamon sticks until it was a nice jammy consistency. 

 Or a sandwich cookie!