Sunday, December 7, 2008

Cookie Blitz Recipe #3 - Soft Ginger Cookies

I had planned to make gingersnaps as part of my holiday cookie blitz (along with the toffee & white chocolate cranberry cookies I've already tested out). However, after trying a couple of recipes, I decided to go with a softer ginger cookie. There edges have a little snappiness to them, but the insides are soft and chewy and wonderful. The test batch I made didn't last 12 hours in this house!

Ginger Cookies
(Makes about 3 dozen, depending on size)

For the cookies:
1/4 c. butter, softened
1/2 c. butter-flavored shortening (I use Crisco®, which has no trans fat)
1 c. white sugar
1 egg
1/4 c. dark, unsulphured molasses
2 c. flour
2 tsp. baking powder
1 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt

Sugar coating (for rolling cookies in before baking):
1/4 c. white sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees and line baking sheets with parchment paper. (If you don't have parchment paper, just use ungreased baking sheets.)

In a large bowl, beat butter and shortening. Beat in sugar until light and creamy. Add egg and molasses and beat until dough is a uniform color.

In a separate bowl, sift baking powder, ginger, cinnamon and cloves into flour. Add salt.

Add about 1/4 of the flour mixture into the butter mixture and stir (by hand) until thoroughly combined. Continue adding 1/4 of flour mixture at a time, thoroughly mixing with each addition until flour is fully incorporated. Dough will be very thick/heavy (you may need to incorporate the last of the flour with your hands):

Combine 1/4 c. white sugar and 1 Tbsp. ground cinnamon and pour onto a plate.

Shape cookie dough into 1" balls and roll through cinnamon-sugar to coat. Place coated balls of dough 2" apart on parchment-lined baking sheets and bake at 350 degrees for 10 minutes or until tops are puffed up a little and have started to crack.

One last note: I know some people are opposed to using shortening, but that's what helps give these cookies their soft, chewy texture. As noted above, if trans fats are your concern, Crisco® brand is trans fat-free (at least the butter flavor). If you substitute all butter, the cookies should still turn out fine, they'll just spread out a little more and be a bit crisper.


Teresa Cordero Cordell said...

Valleywriter, these sound delicious. Ginger cookies are my husbands favorites, they remind him of his mother. Thanks for the recipe. I'll make them for my honey as a surprise.

Alexis said...

I'm going to make those tomorrow! The sound fantastic. Thanks for the recipe!

JennDZ - The Leftover Queen said...

Those really sound so good! I love ginger cookies! These are great!

Daily Spud said...

Ooh, I love anything ginger and those cookies are right up my street :)

finsmom said...

These look great! Love your site!