One of my husband’s favorite cookies is ginger cookies. So when I saw the picture of ginger cookies on the cover of today’s book, I decided to pick it up. I am not as fond of ginger cookies as he is because normally the cookies seem to be crunchy and I’m more of a soft and chewy cookie girl. However, the ginger cookies on this cover looked soft and chewy and I thought that just maybe I could make my husband’s favorite and still have it be something I’d enjoy as well. The recipe comes from The Weekend Baker by Abigail Johnson Dodge.
- Position an oven rack on the middle rung. Heat the oven to 350 degrees (180*C). Line 2 large cookie sheets with parchment or nonstick baking liners.
- In a large bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Whisk until well blended. In another large bowl, combine the butter, shortening, and 1 cup sugar. Beat with an electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium-high speed until well combined. Add the egg and molasses and beat until well blended. Pour in the dry ingredients and mix on low speed until well blended.
- Pour the remaining ⅔ cup sugar into a shallow bowl. Using a small ice-cream scoop about 1 ½ inches (4 cm) in diameter or your palms, shape the dough into 1-inch (2.5 cm) balls. Roll each ball in the sugar and set 2 inches (5 cm) apart on the prepared cookie sheets.
- Bake 1 sheet at a time (make sure to use a cooled sheet for the second batch) until puffed and lightly browned around the edges, about 13 minutes. Transfer the cookie sheet to a rack and let cool for 5 minutes. Using a spatula, lift the cookies from the sheet onto a rack and let cool completely.