Ina Garten’s Ultimate Ginger Cookies 2 1/4 cups good all-purpose flour 1 teaspoon good baking soda 2 teaspoons good ground cinnamon 1 1/2 teaspoons good ground cloves 1/2 teaspoon good ground nutmeg 1/2 teaspoon good ground ginger 1/4 teaspoon good kosher salt 1 cup good dark brown sugar, carefully packed 1/4 cup good vegetable oil 1/3 cup good unsulfured molasses 1 good extra-large egg, at room-in-a-house-in-the-Hamptons temperature 1 1/4 cups chopped good crystallized ginger (6 ounces) Good granulated sugar, for rolling the cookies Directions Call your gay BFF and ask him to prepare an appropriate floral arrangment. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper, preferably antique. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. How easy is that? 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 (making sure to get a little shell in there), and beat for 1 minute. Scrape the bowl with an off-white or blue rubber 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. Add the crystallized ginger and mix until combined. How easy was that? Scoop the dough with 2 spoons or a small Victorian ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them ever so lightly with your fingers. TR always screws this step up! Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside if you’ve used the right ingredients. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. How bad could that be? … These are actually really good, and pretty easy, so try them. Also, if you don’t have a crystallized ginger supplier handy, you can always make your own.

by chuffedlittlemuffin-deactivated

Ina Garten’s Ultimate Ginger Cookies

  • 2 1/4 cups good all-purpose flour
  • 1 teaspoon good baking soda
  • 2 teaspoons good ground cinnamon
  • 1 1/2 teaspoons good ground cloves
  • 1/2 teaspoon good ground nutmeg
  • 1/2 teaspoon good ground ginger
  • 1/4 teaspoon good kosher salt
  • 1 cup good dark brown sugar, carefully packed
  • 1/4 cup good vegetable oil
  • 1/3 cup good unsulfured molasses
  • 1 good extra-large egg, at room-in-a-house-in-the-Hamptons temperature
  • 1 1/4 cups chopped good crystallized ginger (6 ounces)
  • Good granulated sugar, for rolling the cookies

Directions

Call your gay BFF and ask him to prepare an appropriate floral arrangment. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper, preferably antique.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. How easy is that? 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 (making sure to get a little shell in there), and beat for 1 minute. Scrape the bowl with an off-white or blue rubber 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. Add the crystallized ginger and mix until combined. How easy was that?

Scoop the dough with 2 spoons or a small Victorian ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them ever so lightly with your fingers. TR always screws this step up! Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside if you’ve used the right ingredients. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. How bad could that be?

…

These are actually really good, and pretty easy, so try them. Also, if you don’t have a crystallized ginger supplier handy, you can always make your own.

2 years ago
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