Sunday, November 7, 2010

Ginger cookies

The first time I made these, they came out terribly. They were oil-y and disgusting, and they cooled to be rock hard even though I cooked them for two minutes less than the time stated. About half way through the batch I added about 2/3 cup of flour, which I added it by kneading it like it was bread dough, just because that was easiest. After that they turned out great. Not exactly chewy in the way that a chocolate chip cookie might be, but still soft in the middle and slightly crunchy on the outside, provided that you don't overbake them.
I'm not exactly sure how much flour I normally add, I usually start with 3/4 cup of flour and add more as needed.
You have to be very careful to not overbake these, or else they get very crunchy. Once they start cracking on top, but are still very soft to the touch, they should be done. The time stated is for slightly bigger cookies, so be sure to shorten it for smaller ones.

Chewy Ginger Cookies
Adapted from

1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
1 teaspoon nutmeg
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla
White sugar for topping

1.Preheat oven to 350 degrees F (190 degrees C).
2.In a large bowl, mix together the brown sugar, oil, molasses, vanilla, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, nutmeg, and ginger; stir into the molasses mixture. Roll dough into balls and flatten. Stick top of cookie in sugar and place on a cookie sheet with parchment paper on it.
3.Bake for 9 minutes in preheated oven. Cool on cookie sheet for 5 minutes before cooling the rest of the way on a wire rack.

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