Jacked-Up Ginger Cookies
Courtesy of Libbie Summers, Sweet and Vicious: Baking with Attitude (Rizzoli, 2014)
Libbie Summers Jacked Up Ginger Cookies
yields 30 cookies
Ingredients:
2 1⁄4 c. all-purpose flour
3 tsp. ground ginger
1 tsp. baking soda
1⁄4 tsp. salt
3⁄4 c. (1 1⁄2 sticks) butter, at room temperature
1 c. packed dark or light brown sugar (either works great)
1 large egg
1⁄4 c. molasses
1 1⁄2 Tbsp. minced fresh ginger
1⁄2 c. turbinado sugar (I use Sugar in the Raw—just lift an extra packet each time you visit a coffee shop . . . it will take 12 visits.)
1⁄4 c. minced crystallized ginger
Directions:
In a medium mixing bowl, whisk together flour, ground ginger, baking soda, and salt and set aside.
In a large bowl, use a hand mixer to cream together butter and brown sugar until smooth. Beat in egg and molasses. Gradually mix in flour mixture. Mix in fresh ginger. Cover and refrigerate dough for at least 2 hours, or overnight. (The dough is like gingerbread on steroids. Give it a taste. Trust me.)
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a small mixing bowl, stir together turbinado sugar and crystallized ginger. Shape dough using a small portion scoop into 1 1⁄2-inch balls and roll balls in turbinado sugar mixture. Place them 2 inches apart on prepared baking sheet and bake for 10 to 12 minutes, until lightly browned. Let cool and serve.
