I volunteer for school community service hours at Habitat for Humanity on Saturdays. The house Habitat is currently building in my area is all the way out in Oxnard, twenty minutes from my house. My grandparents, however, live nearby, so I normally stop by their house for a quick panini sandwich and a cup of tea on my lunch break. I decided to bring over some cookies with me for them this Saturday and called to ask which kind they would prefer.
My grandma, unfortunately, gave up chocolate for lent. My goodness, that eliminates all of my favorite cookies: chocolate chip cookies of course, oatmeal chocolate chip cookies, ghiradelli double chocolate cookies, french chocolate sables, even my uber-healthy yoga cookies (dark chocolate supplies a lot of iron, you know). I had no idea what I was going to make, when the suddenly brilliant beyond brilliant idea of making ginger cookies popped into my head. Because I love to experiment, I decided to bake from a recipe that I cut out from a Bon Appetit Magazine months ago.
Before I had time to put batch in the oven, I had to go babysit. Nonetheless, I got a text message from my father an hour or two later: “These are reallllllllly good cookies”. Sure enough, when I got home I had a delightful bedtime snack of ginger cookies with a glass of milk. These cookies truly melt in your mouth. They are soft, slightly chewy, and got a great rise on them. Mmmmmm. I think I just might need one more.
Ginger-Molasses Cookies (adapted from Bon Appetit Magazine)
2 1/4 cups all-purpose flour
2 1/2 tsp ground ginger
1 1/2 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup brown sugar (I didn’t have brown sugar and added 2 tbsp molasses to 3/4 cup white sugar)
1 cup butter
1 large egg
1/4 to 1/2 cup of molasses
1 1/2 tsp vanilla extract
1 cup turbinado sugar (for coating dough)
Pre heat oven to 360 degrees. Whisk all the dry ingredients and set aside. You may mix your ginger- with either crystallized ginger and ground ginger as an option. Blend the butter and the sugar, and then add the egg, vanilla and molasses. Place the raw turbinado sugar in a bowl. Use a generous tablespoon of dough, roll into ball, roll into the sugar and place onto a baking sheet. (I use a silpat for cooking). Bake for 10 minutes. (This is Susie….Emma likes a glass of milk with her cookie, but you can’t beat a hot cup of coffee with cream, in my humble opinion. It’s a great morning wake up.)