Ok I’m not going to lie. I love anything sweet. In fact lately I have felt as though I cannot get enough of sweets. I have probably eaten my weight in Peanut M&M’s (which by the way is my most favorite candy) and I seriously need to stop. Trust me I cannot afford to add anymore inches to my waist line.
I spent most of my day reading food blogs. Why? Mostly because I love them. Does there need to be a more detailed answer than that? Ok ok ok. To be honest I find a lot of food bloggers to be super witty, great cooks and bakers and able to make anything look totally awesome. How many times have you see a chocolate chip cookie? Tons, but when you see the pictures all up close and personal you just start to crave the ooey gooey goodness of the chocolate chip cookie.
I would love for someone to stumble upon my blog and feel the same way about what I’m putting out into computer land. Loving food (and really good pictures!) is something I’m hoping to pass upon anyone who find there way to my site. So with that said lets dive in. I realize it’s February but I really want to share the most wonderful ginger cookie recipe that I made for Christmas. They were a little chewy but a little crunchy. The perfect cookie in my eyes. I added chopped crystallized ginger because I love ginger but you can always leave it out if you don’t prefer larger pieces of ginger in your cookies. They also froze wonderfully which was a plus for me since I was making over ten different items for my Christmas platters.
Yield: 30 cookies
Total Time: 1 hour 35 minutes
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves
Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.
Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
Preheat oven to 375 degrees F.
Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
Serve or store in a tightly sealed container for up to 3 weeks.