Chewy Ginger Cookie
And of course with a cuppa hot coffee and cookies to munch, like this ginger cookie.
A perfect remedy to clear off any muddle in my head.
I like my ginger cookie chewy (baking time is 11 min) but if you prefer the crispy type then give another minute or so. I must warn you that this cookie is addictions... I'm half way thru the batch.
165g unsalted butter, softened
3/4 cups granulated sugar
1 large egg
1/4 cup molasses
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
11/2 teaspoon ground ginger
1/4 teaspoon all-spice
1/4 teaspoon all-spice
* 1 tbs of cocoa powder - optional
1/3 sugar for rolling the cookie dough
Preheat oven to 170 deg cel. Line two baking sheets with parchment paper.
Cream butter and a cup of sugar in a large bowl until light and fluffy, about 5 minutes. (I prefer to cream by hand)
Beat in egg and molasses until thoroughly incorporated.
In a bowl, sift together flour, baking soda, salt and spices.
Add flour mixture until just combined. Do not over mix.
Form the dough into tablespoon-sized balls. Coat the top of the cookie in the remaining 1/3 cup sugar to coat. Gently press down the rounded cookie for even baking.
Place onto the prepared baking sheets. Leave two inches apart between cookies.
Bake for 10 to 12 minutes. Transfer to wire rack and cool completely. (makes 31 cookies)
I normally bake one batch of cookies (about 12 cookies) to munch and freeze the balance dough in the freezer.
To freeze simply roll the cookie dough into tablespoon size and freeze it for 10 minutes then gather the cookie balls and place in a sealed container and chuck it in the freezer for later use. Just thaw for 10 min and bake as instructed.
Enjoy...jue
recipe modified from oh sweet day
1/3 sugar for rolling the cookie dough
Preheat oven to 170 deg cel. Line two baking sheets with parchment paper.
Cream butter and a cup of sugar in a large bowl until light and fluffy, about 5 minutes. (I prefer to cream by hand)
Beat in egg and molasses until thoroughly incorporated.
In a bowl, sift together flour, baking soda, salt and spices.
Add flour mixture until just combined. Do not over mix.
Form the dough into tablespoon-sized balls. Coat the top of the cookie in the remaining 1/3 cup sugar to coat. Gently press down the rounded cookie for even baking.
Place onto the prepared baking sheets. Leave two inches apart between cookies.
Bake for 10 to 12 minutes. Transfer to wire rack and cool completely. (makes 31 cookies)
I normally bake one batch of cookies (about 12 cookies) to munch and freeze the balance dough in the freezer.
To freeze simply roll the cookie dough into tablespoon size and freeze it for 10 minutes then gather the cookie balls and place in a sealed container and chuck it in the freezer for later use. Just thaw for 10 min and bake as instructed.
Enjoy...jue
recipe modified from oh sweet day
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