The ultimate in fall comfort cookies, the humble ginger cookie, can get no better than these. The recipe is from my new favourite local cookbook called The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan and it’s genius creator is the Bean Scene Coffee Works in Kelowna.
It’s hard to pin down what makes this recipe so good. I think it’s the combination of the spices and of course, butter.
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp good quality cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp cloves
- 1/4 tsp black pepper
- 3/4 cup melted butter
- 1/3 cup brown sugar, packed
- 1/3 cup white sugar + 1/2 cup for rolling cookies
- 1 large egg yolk
- 1 tsp real vanilla extract
- 1/2 cup fancy molasses
Preheat oven to 375F. Whisk the flour, baking soda and spices in a medium bowl and set aside. In a stand mixer with the paddle attachment, beat butter, brown sugar and 1/3 cup of white sugar together on high speed, until light and fluffy. Add the egg yolk and vanilla and continue mixing on a lower speed until blended. Add molasses and mix again for about 30 seconds. Scrape down the sides of the bowl and add the dry mixture, mixing on low speed until all the flour is incorporated. The dough will be soft and slightly sticky.
Roll dough into 1 tablespoon-sized balls and drop onto a plate containing 1/2 cup of white sugar. Roll cookies in sugar and press lightly to form a disk, making sure to coat both sides. Place on a parchment-lined baking sheet, spaced 1 inch apart. Bake one cookie sheet a time on the middle rack for 11 minutes. The cookies should come out of the oven with the traditional crackle appearance and looking slightly under-baked.
Best eaten warm with a lovely cup of coffee or hot chocolate.
I’m not kidding about these being the ginger cookies I’ve ever baked although I fully admit I’m prone to exaggeration. I love it when you can bake the best of the best of simple, traditional recipes… like the shortbread cookies I made yesterday which were elevated into another realm with the addition of fresh vanilla bean (French Laundry recipe).
October 20, 2016 at 9:23 pm
So happy you tried this amazing recipe! Bean Scene rocks! 🙂