This is the first cookie baking of the season here in Shepherd's Bush! By the time Christmas rolls around, we'll have it down pat.
Ginger Spice Drop Cookies
2 cups all-purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt
3/4 cup chopped stem ginger in syrup (or crystallized ginger)
1 cup dark brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/4 cup black treacle (blackstrap molasses)
Combine dry ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Mix in stem (or crystallized) ginger.
Preheat oven to 350°F. Drop tablespoonfuls of batter onto sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
Makes about 30.
Adapted from Bon Appétit, March 2000
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3 comments:
Mmmm, these sound glorious! I am toying wiht a gingery cookie to, but the one I really want to make only exists in my memory (and possibly in my mom's handwritten recipe book on another continent!!). It's a bar cookie of a kind of gingerbready consistency, studded with crystallised ginger and cherries, iced with a simple sugar-and-water icing. I adored them when I was at school, but sadly can't find anything remotely like that on the net :-(
Looking forward to meeting you on Sat!
oh my lord, these look so good. i am going to make them and think of you guys. i miss you a lot but hopefully will be seeing mr. g this weekend in nyc!
lots of love to you both.
... and now I can report back that these are FANTASTIC - spicy, gingery and not too sweet! I made sure I took a good stash after the party on Saturday ;-) It was great to meet you and I hope we'll see you at some of next year's events too!
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