December is #cookielove month!
Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #cookielove event! The twitter hashtag is #cookielove :).
Be sure to check out all the #cookielove ideas from our lovely hosts this month:
You’re probably wondering what the texture of the cookie is like. Let me tell you…just perfect. First bite it is crispy with a sweet top and gentle crunch from the turbinado sugar. The inside is soft, but not mushy. The flavor was maybe too subtle. I will add more ground ginger and probably some fresh grated ginger in the next batch. I used blackstrap molasses and the flavor was distinctive and delicious.
Ginger Sugar Cookies
slightly adapted from At the Baker’s Bench Adapted from Gourmet magazine, March 1965
Cream butter and gradually add brown sugar. Continue to beat until fluffy.
Add egg and molasses to butter mixture. Beat until evenly blended.
Combine flour with baking soda, spices, and salt. Gradually add to butter mixture, beating until all the dry ingredients are incorporated. Refrigerate dough for 1 hour.
Preheat oven to 375 degrees F.
Roll the dough into small balls and roll around in the sugar. Line a baking sheet with parchment paper. Place balls of dough at least 3 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes, until firm.
Let sit on baking sheet for 1 minutes, then remove to racks to cool.
What’s your favorite holiday cookie?