Tuesday, December 05, 2006

Day 7 - Giant Ginger Cookies

(Day 7 of the 12 Days of Holiday cookies. Look for another recipe tomorrow.)

Makes 12; Prep time: 30 minutes; Total time: 50 minutes

To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts.

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg

Preheat oven to 350°, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.

Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

Note: Freezing the dough for twenty minutes makes it easier to work with. Cookies can be baked up to two days ahead; store in an airtight container at room temperature.

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