Tag: dessert

Chewy Ginger Molasses Cookies

Cookies, Desserts, Holiday

These are delicious, super easy to make and freeze easily. I chop up a handful of crystallized ginger and put in batter to make it extra.

gimmesomeoven.com via Alissa Kanwit

Ingredients

  • 1 1/2 cups (340g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated white sugar
  • 1 cup (213g) packed brown sugar
  • 1/2 cup (170g) unsulphured molasses
  • 2 large eggs
  • 4 1/2 cups (639 grams*) all-purpose flour
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon fine sea salt

Instructions

  1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
  2. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated. PJH: this is where I add the chopped up crystallized ginger.
  3. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled. PJH: totally fine to skip this part
  4. Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.
  5. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
  6. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
  7. Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.

Pan-Banging Sugar Cookies

Cookies, Desserts

Sarah Kieffer; thevanillabeanblog.com

MMMmmm these are the perfect sugar cookies – crispy on the outside, chewy on the inside and a little bit salty. Sarah Kieffer’s cookie recipes are so good.

Ingredients

  • 2 cups (284 g) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 cup (2 sticks or 227 g) unsalted butter, at room temperature
  • 1 3/4 cup (350 g) granulated sugar, divided
  • 1 large egg
  • 1 tablespoon pure vanilla extract

Instructions

  • Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with aluminum foil, dull-side up.
  • In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar. 
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 1/2 cups [300 g] of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed to combine. Add the flour and mix on low speed until combined. 
  • Form the dough into 3 oz [85 g] balls [1/4 cup] (PJH: 60 g BALLS – 4 COOKIES ON TRAY). Roll each ball in the remaining 1/4 cup [50 g] of sugar. Place 3 or 4 cookies an equal distance apart on the sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies are set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edges of the cookie. Bake for 14 to 15 minutes total, (PJH: 15 MINUTES )until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. 
  • Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).