ginger cookies.

Wednesday, August 22, 2012

barefoot contessa ginger cookies

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.

ginger cookies
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.

11 comments:

Kayla Poole said...

I am way too lazy to muster up the will to find all of the necessary ingredients, so I'm just going to bike on over to whole foods and buy myself a box of ginger snaps. You've planted the must-have-it-now craving.

Erin Harwood said...

There's never a bad time to make ginger cookies. I'd dunk these in iced chai or just plain cold milk. Thanks for sharing.

Victoria said...

Ginger cookies are one ofmy favorite things of fall! I am counting down until I can make them.

Rebeka said...

Ginger cookies are my JAM! Are these soft? If so I will be making them immediately.

I could not agree more by being creeped out by things I can't pronounce. Or Crisco. But I do make an exception for my mom's biscuits (+gravy). Such a guilty pleasure. We all have them.

marla said...

I love the Barefoot Contessa, these look great!

rebecca said...

rebeka-
soft!

jen said...

i was just contemplating making cookies this afternoon. It's cool here - my house was only 60 degrees inside this morning since i left the windows open overnight. i think warm ginger snaps would be just the thing. yum!

Lena at A Crimson Kiss said...

I got all a-twitter about fall yesterday–this is PERFECT timing for ginger cookies!

I'm Sydney. said...

I love a good ginger cookie! Thank you for the recipe! I can't wait to try it!

Kate said...

I just started working for a very Southern company and I got all in a tizzy the first time I saw "y'all" spelled "ya'll" (my computer even just corrected that to y'all!). So now I'm just sitting here craving ginger cookies and laughing about this very important thing I didn't learn til just now :)

Lonely Wife Project said...

Ginger cookies are pretty much my favorite thing on earth with or without cider.

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