A Bohme Cooked Meal

Tuesday, August 26, 2014

Ginger Cookies

So I have never been a huge fan of ginger cookies.  I would rather eat oatmeal raisin cookies.  That was until I was introduced to these unassuming cookies.  They are simple to make and are chewy disks of happiness. They have a great spice and kick to them while staying sweet.

I hounded my friend until she gave me the recipe. I have tweaked the recipe a smidgen by adding cardamom to the mix and occasionally ginger nibs (when I have them on hand). They have since been my go to cookie.  They freeze SO WELL!  I love to make huge batches of these and then thaw them in the microwave for 10 seconds when unexpected guests come over or I have a cookie craving that can't be ignored!  They are a regular cookie I make for Christmas too! I have yet to find someone who hasn't loved these cookies.  I dare you do try!  (P.S. if you do find that person...unfriend them because they have no taste!)


Ginger Cookies
Adapted from Jess Carey
3/4 cup butter (softened)
1 cup sugar
1 egg (Room temp if you can)
1/4 cup molasses
2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp cardamom
1/4 tsp salt
1/2 cup sugar and I add sugar sprinkles to this sugar for texture
Optional: 1/2 cup Ginger Nibs (http://www.thespicehouse.com/spices/crystallized-candied-ginger-chunks-slices-and-nibs) these add great texture and a bit of zip (Add to the flour mixture)

Preheat oven to 350 degrees.

With an electric mixer cream butter and sugar together in a bowl.  Once mixture is incorporated beat in egg and molasses.

In a separate bowl sift flour, ginger, baking soda, cinnamon, cardamom, cloves & salt  together. Add the dry ingredients into the wet ingredients in small increments.  This will reduce the flour mushroom cloud and ensure even distribution.

Once the dough is mixed together, use a cookie scoop to make cookie balls.  If you do not have a cookie scoop you can just take the dough in your hands to make a 1 inch ball.  Roll your balls into the sugar to make sure you have an even coating over each dough ball.

Place cookie balls on a cookie sheet.  I have mine lined with a silpat.   I can put a dozen cookies on one sheet.  Bake in the oven for 10 minutes for a soft and chewy cookie.  If you like a crunchier cookie bake for a few minutes more.

Makes at least 3 dozen cookies (Mine often yields 4 dozen cookies)

© Kim Bohme and A Bohme Cooked Meal