Friday, July 16, 2010
Buck Bannister 1 comment
This creates a soft and chewy ginger cookie with lots of wonderful spice flavors. Ina's recipe calls for the addition of crystallized ginger pieces in the dough. However, I decided to bump up the ground ginger a bit and add in one of my favorite Indian spices, Garam Masala, that imparts a super warmth to the cookie. The resulting cookie is soft and chewy on the inside with just a bit of crispness on the outside.
Without a doubt this is one of my favorite spice cookies. The sugar coating on the cookie imparts a beautiful sparkle to the finished product as well as giving a tantalizing sweetness and crispness to the outside of the cookie.
I found that making these rather large produced a great cookie that can be served individually as a dessert. Warm it in the microwave and add a little ice cream to the top and you have a perfect after dinner treat!
2 1/4 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp. garam masala
1 tsp ground ginger
1/4 tsp kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
Granulated sugar, for rolling the cookies
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, garam masala, nutmeg, ginger, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch to 2-inch ball and roll in granulated sugar. Place cookies on baking sheets about 2 inches apart and flatten slightly with fingers. Bake for exactly 13 minutes. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.