Wednesday, August 22, 2012
just because i'm a nutritionist doesn't mean i don't know my baked goods. i grew up in kentucky ya'll. i know my baked goods. i daresay that being a nutritionist has actually made me a better baker. i cringe at the thought of using crisco or a boxed cake mix. not that i'm above it (funfetti anyone?), but i swear it's coded in my dna not to eat things that i can't pronounce. it's a blessing and a curse.
the whole apartment smelled like christmas when i baked these up, which leads me to defend the reason i'm showcasing a gingerbreadish recipe in august. obviously these cookies would be amazing with a side of warm apple cider on a hay ride and such, but they pair perfectly with sweet summer peaches. these cookies are spicy ya'll.
2 1/4 cups all-purpose flour
1 tsp baking soda
2 tsps cinnamon
1 1/2 tsps ground cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
1 cup brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured mollasses
1 egg, room temp
granulated sugar for rolling the dough
1. preheat the oven to 350F. line 2 baking sheets with parchment paper.
2. beat the brown sugar, oil, and molasses for 5 minutes. unless you're the incredible hulk, i suggest you use a mixer. medium speed.
3. turn the mixer to low, add the egg, and continue mixing for 1 minute.
4. scrape the bowl with a spatula and beat for 1 more minute.
5. with the mixer still on low, slowly add the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. i'm sure to get an eye roll, but i never sift the dry ingredients together beforehand and the cookies turn out beautifully. if you're mrs. sally sifter, by all means.
6. mix until combined.
7. scoop the dough with a small ice cream scoop and roll the cookie into a ball with your hands. roll the cookie ball in a small bowl of granulated sugar and place on the sheet pan. flatten the rounded dough a bit with your fingers so it bakes evenly.
8. bake for 13 minutes.
9. cookies will be cracked on top and soft on the inside.
recipe adapted from the barefoot contessa, and by adapted i mean i pretty much just left out the crystallized ginger.