Me want cookie! -Cookie Monster
Yes, today is a day of celebration for the all mighty cookie. It’s National Cookie Day! I have enjoyed these hand held delights since childhood. My personal favorite has always been a homemade cookie fresh out the oven. Yummy!
Recently I took part in the 5th Annual Great Food Blogger Cookie Swap, hosted by Love & Olive Oil and The Little Kitchen. This year they partnered with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
As a participant in the cookie swap, I had to send a dozen homemade cookies to three other food bloggers that were assigned to me. Another three bloggers sent me a dozen cookies. I wanted to make a cookie that was unique and delicious. I searched Pinterest for about 2 days. Finally I came across a cookie that caught my eye, The Triple Ginger Crinkles – The Ultimate Ginger Cookie. The Ultimate Ginger Cookie indeed! A cookie with loads of ginger in it! Sign me up!
*Recipe from Will Cook For Friends (High 5 Willow Arlen, these cookies are the best!)
Makes about 20 cookies
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8th tsp. ground cloves
1/8th tsp. sea salt
3/4 cup crystallized ginger chips (chopped fine ( freeze and put in food processor for easier chopping)
1 stick (4oz.) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
2 tsp. freshly grated ginger
1/4-1/2 cup granulated sugar, for rolling
1. In a bowl, sift together the flour, baking soda, spices, and salt. Toss in the chopped crystallized ginger, breaking up any clumps with your finger tips.
2. In a large bowl, or the bowl of your stand mixer, cream together the butter, brown sugar, and fresh ginger. Pour in the molasses and beat well.
3. Mix in the dry ingredients until just combined (if necessary, remove the beaters and fold the dough with a rubber spatula instead, until all of the flour is just incorporated). The mixture should be thick and somewhat sticky. Turn the dough out onto a sheet of plastic wrap, fold the plastic over itself, and pat into a 1 inch thick disc. Wrap it up and refrigerate until firm (at least 1-2 hours, or up to a few days).
4. Tear or break the dough into about 20 equal chunks, and roll each into a ball between your palms. Roll each ball in granulated sugar, and return to the fridge to keep cool. (Rolled cookies can be stored in the fridge, or frozen in an airtight container, for future baking).
5. Preheat oven to 325f.. Place the chilled balls of dough onto a parchment or silicone lined baking sheet, spacing them at least 1.5 inches apart. Bake on the middle rack for 10-12 minutes, or until the surface begins to crack – for a crispier cookie, bake a few minutes longer. Let the cookies cool 3-4 minutes before transferring to a wire rack. Once completely cool, cookies can be stored in a baggie or airtight container for several days, or frozen.
So I’ve made these cookies about 5 times. It’s safe to say that I am a major fan. They are now and forever in my go-to recipe box.
The cookies swap also brought me some yummy mail deliveries! The first package of cookies I received was from Ashley at Couture Palate. She baked some Traditional Sugar Cookies with Royal Icing. Very tasty!