Beware of the innocent looking cookie. I happen to love the flavor and burn of gingerbread cookies. Crystallized, fresh, and ground ginger are in these thin, crisp, and chewy cookies. And, of course, they are intensely spiced and wonderfully good! They are the kind of cookies you eat and walk away, only to come back around for more of that ginger burn.
2 Tablespoons finely chopped peeled fresh ginger
1 Tablespoon finely chopped moist, crystallized ginger
1 teaspoon plus 1 cup sugar
2 cups flour
2 teaspoons baking soda
1 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into chunks, room temperature
1/4 cup molasses
1 large egg, lightly beaten, room temperature
1 teaspoon vanilla extract
sugar for dredging
Put the fresh and crystallized ginger in a small bowl. Sprinkle over the 1 teaspoon sugar, stir and let stand for about 10 minutes.
Whisk together the flour, baking soda, cinnamon, cloves, ground ginger, and salt.
Toss the butter into a food processor, add the remaining 1 cup of sugar and the molasses and blend fully. Add the sugared ginger and pulse to incorporate. With the processor running, add the egg and vanilla then continue to blended. Scrape down the bowl and add the dry ingredients and pulse until the flour is no longer visible.
Scrape the dough onto plastic wrap and shape into a ball and refrigerate for at least 2 hours.
Oven 350 degrees – Line baking sheets with parchment paper.
Pour some sugar into a bowl.
Cut off a chunk of the refrigerated dough, leave the unused dough in refrigerator. Shape into dough balls in rounded spoonsful size. Roll in sugar, and place on cookie sheets at least 2 inches apart.
Bake the cookies for 14-19 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. Baking times depends on whether you like the cookies mostly soft and chewy (14-15 minutes), slightly more chewy than crisp (16-17 minutes) or chewy just at the center (18-19 minutes). Allow the cookies to cool for a minutes or two on the baking sheets and then transfer them to cooling racks to cool completely.
Adapted from Cookies by Dorie Greenspan
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