Monday, March 1, 2010

Ginger Cookies



Last week when out with my friends, I told Matt it was finally his turn to choose a baked good for me to make. I usually let his lady friends choose, or I pick myself. So what does Matt pick, but ginger snaps...who wants ginger snaps this time of year? Matt! After searching through recipes I settled on Martha Stewart's recipe "Giant Ginger Cookies", though I opted out of making the giant size. I didn't really want 5" cookies, plus you get a few more when you make them the normal cookie size.

This recipe was kind of cool because it called for black pepper and allspice. The allspice was kind of difficult to find in my Brooklyn neighborhood, but I finally found it at Khim's Millennium Market. The bottle was kind of dusty and an off brand La Flor, but it wasn't expired, so when you are in need you just have to go for it. As far as the black pepper, I just went for it. I was hoping I didn't make a huge mistake then reading the recipe comments on Martha's website, since most reader's tended to leave it out. I made the right decision leaving it in, because DAMN these cookies are good!

Matt you've made me, Kerstin and Chlo believers in the Ginger Cookie. Thanks!

Ginger Cookies - Martha Stewart

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg

In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.



Preheat oven to 350 degrees, with racks in upper and lower thirds.

Divide dough into twelve 2-inch balls. (I divided mine into about 1-inch balls) Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. (I placed mine about 2 inches apart) Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.



Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.