1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 large egg
1/3 cup molasses
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup traditional or quick rolled oats
1/2 cup crystallized ginger, finely diced
1 teaspoon grated fresh ginger, or to taste
heaping 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice or ground cloves
1/4 teaspoon ground black pepper, optional
1 teaspoon espresso powder, optional; for depth of flavor and added color
1/3 to 1/2 cup granulated sugar or coarse white sparkling sugar, for coating
Directions:
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, beat together the butter, sugar, salt, and baking soda until they're well-combined.
Beat in the egg, and then the molasses, scraping the sides and bottom of the bowl to blend in any sticky residue.
Add the flour, oats, crystallized ginger, fresh ginger, spices, and espresso powder. Mix just until thoroughly combined.
Scoop the sticky dough into 1 1/2" balls.
Roll the balls in sugar (either granulated or coarse), if desired. This is easily done by sprinkling the sugar into an 8" cake pan, and dropping the sticky dough into the pan. Shake the pan to coat the dough balls with sugar.
Space the cookies on the prepared baking sheets, leaving about 2" between them.
Bake the cookies for 8 to 10 minutes. The centers will look soft and puffy; that's OK. Cookies baked for 8 minutes will be VERY soft; bake them for 10 minutes, they'll be firmer.
Remove them from the oven, and cool right on the pan; or transfer to a rack to cool. To maintain soft texture, store at room temperature once cookies are completely cool.
Yield: 33 cookies.
Shared by Grandma Hilda McLean
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