These cookies make delicious use of ground ginger, a spice most of us have languishing in our cabinets. As a bonus, ground ginger retains most of the health benefits of fresh ginger—it’s an antioxidant with anti-inflammatory and anti-nausea properties.
NOTE: A “European-style” butter (like Plugra or versions from Challenge and Organic Valley) works better for these cookies. It has less moisture and higher butterfat percentage than traditional butter.
- 2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 packed cup brown sugar (light or dark)
- ½ cup (one stick) unsalted butter, at room temperature
- ¼ cup vegetable oil
- 1 large egg
- ¼ cup molasses (light or dark)
- 1 cup sugar
Sift together flour, ginger, baking soda, cinnamon and salt and set aside. In a large bowl, use an electric mixer to beat sugar, butter and oil until it becomes fluffy, about 30 seconds. Beat in egg and molasses, followed by the flour mixture. Mix gently until combined. Cover dough and chill for at least 1 hour.
Line 2 baking sheets with parchment paper or silicone sheets. Place sugar into shallow bowl. Make dough balls about 1½ inches in diameter. Roll in sugar to coat. Place on baking sheets approximately 2–3 inches apart. Chill baking sheets in refrigerator for at least 1 hour prior to use to prevent cookies from spreading.
Preheat oven to 350°F. One sheet at a time, bake about 12–15 minutes, or until edges are dry and tops are cracked, but still soft in middle. Transfer to racks. Let cool completely.
Makes 2 dozen cookies.
González Byass NV Nectar Dulce Pedro Ximénez (Jerez); $26, 91 points.
A PX Sherry, abundant in dried fruit and baking spice tones, is an ideal companion to these decadent bites. Though this wine is almost like dessert in and of itself, the rich aromas and flavors of raisin, fig, chocolate and cinnamon harmonize with the ginger and caramelized sugar notes while the wine’s warmth helps lift the pairing’s opulence.