Do you love the ginger cookies from Trader Joe's? They're a personal favorite of mine that I haven't quite figured out how to produce at home, but I'm happy to say that I have found a close second with this recipe. These cookies are soft and chewy and they pack in quite a bit of ginger, but you can feel free to add a little more to taste.
Note that the batter does need to be refrigerated for about 1 hour prior to baking, so give yourself enough time!
Yield: 40-45 cookies
Ingredients:
2/3 cup butter, room temp
1 cup packed brown sugar
1/4 cup molasses
1 large egg
2 tsp minced fresh ginger
1 cup ap flour
3/4 cup whole wheat flour
3 tsp ground ginger
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3 tbsp finely chopped crystallized (candied) ginger)
1/4 cup sugar
1 1/2 tsp ground cinnamon
Note: you can add more ginger to taste. I typically add a little more fresh ginger and double the amount of crystallized ginger because I like the soft and chewy texture.
Directions:
Cream butter and brown sugar in a large bowl until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger. In a medium bowl, combine flour, ground ginger, baking soda, salt, nutmeg and cloves. Gradually add to creamed butter and mix until combined. Add in crystallized ginger and mix. Cover and refrigerate for about 1 hour, then preheat oven to 350 and line a cookie sheet with parchment paper. Combine sugar and cinnamon in a small bowl. Scoop dough using a cookie scoop and roll it into a ball and coat it in the sugar and cinnamon mixture. Place cookies at least 2-3" apart. Bake until set, 10-12 minutes, then cool on a wire rack.
Recipe from Taste of Home.
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