I saw these on someone else's blog this morning. I'm sorry, I don't remember who and can't find it in my history. Anyway, the blogger made ginger cookies using a recipe from Martha Stewart.
I dug in and didn't realize I was low on AP flour. I used bread flour which I think might make for a chewier cookie. Having never made these before, I don't know. I also didn't have allspice so I substituted Penzey's Cake Spice for the 1/2 tsp allspice and 1/2 tsp ground white pepper. I also cut down on the unsulfured molasses, having a bad molasses experience in the past (hint: don't lick the molasses spoon). Other minor changes included sifting the dry ingredients and making the cookies smaller. This made for a slightly chewy, ginger-y, tasty cookie. Can't wait to try it again using the called-for ingredients!
Aidan loved them.
Recipe after the jump.
Spiced Ginger Cookies
recipe modified from Martha Stewart's Big Ginger Cookies
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon Penzey's Cake Spice,
- 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 5 tablespoons unsulfured molasses
- 1 large egg
- 1/2 cup sanding or granulated sugar
- In a medium bowl, sift together flour, baking soda, salt, ginger, and cake spicer; set aside.
- In the bowl of an electric mixer, combine butter with light-brown and granulated sugars until light and fluffy. Beat in molasses and egg; mix well. Add the reserved dry ingredients, and beat until just combined. Form dough into a ball, and cover with plastic wrap; refrigerate until firm, at least 2 hours or overnight.
- Heat oven to 350 degrees. Line two baking sheets with parchment paper or use your trusty silpat, and set aside.
- Remove dough from refrigerator. Using a small ice-cream scoop, shape dough into 1-inch-diameter balls. Pour sanding sugar into a large bowl, and roll balls in sanding sugar, coating well. Place cookies on prepared baking sheets, spaced 4 inches apart; flatten each into a 2-inch-diameter disk.
- Transfer to oven, and bake until brown, 12 to 15 minutes. Remove from oven, and transfer to a wire rack to cool. Store in an airtight container up to 2 days.