I love ginger cookies, so was happy to try this recipe after I saw them in Sunset's "best of" issue. I wanted a 5 star recipe but this was not quite it. They are absolutely gorgeous….magazine photo worthy! And the texture is spectacular. But I wasn't completely happy with the taste. I think they need to be a bit sweeter (not sure if different brands of molasses make a difference there, next time will add a bit of brown sugar) and felt the ginger flavor was borderline over the top (although they are called "mega-ginger" after all). Again, I'm going to try them again with a different brand of crystallized ginger (hard to find!) in case that makes a difference.They are so close to great I think it's worth trying again to get them just right. One more thing…..I tried using a blender as suggested in the recipe and it was pretty much of a goopy mess requiring lots of manual intervention. If you don't have a food processor, you might want to stick with a bowl and spoon….
Sunset reader Jozie Rabyor loves ginger, especially in these soft, chewy cookies. She grinds the candied ginger and mixes the dough in her food processor so her cookie jar gets filled quickly.
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Chill: 1 Hour
- 1/2 cup chopped crystallized ginger
- About 3/4 cup sugar, divided
- 6 tablespoons butter, at room temperature
- 1/4 cup molasses
- 1 large egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1. In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container.
- 2. In the same container, whirl butter and 1/3 cup sugar until fluffy.
- 3. Add ginger mixture, molasses, and egg; whirl to mix.
- 4. In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Whirl into butter mixture.
- 5. Cover dough and chill until firm to the touch, about 1 hour.
- 6. Preheat oven to 350°. Shape dough into 1-in. balls and coat in remaining sugar (use a little more sugar if needed). Place balls 2 to 3 in. apart on nonstick or oiled baking sheets.
- 7. Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway through. Transfer cookies to racks to cool.
- Make ahead: Up to 1 week, stored airtight at room temperature; frozen, up to 4 months.
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