Potlucks, dinners, and weekends away are the perfect time to make those desserts that you wouldn’t normally make just for yourself to gorge on, but are seriously craving. If I were to make these cookies for myself, they would disappear in an obscenely short amount of time (and I’m not sure that 20 cookies qualifies as one serving!).
Ginger is delicious, and I’ve also found out in the past few years that it works wonders against motion sickness. I used to have serious problems with motion sickness as a child (I couldn’t go a few blocks in a car without looking for a plastic bag…). It’s gotten better, but that familiar nauseousness still seems to rear its ugly head whenever I get in a moving vehicle. I’m sure there are others of you out there, so I’ll tell you my secret: Ginger People Ginger Chews!! One of these at the start of a dreaded car or bus ride and every hour or so throughout a longer trip obliterates any nausea that I might get otherwise. Watch out, though – your traveling companions may get addicted as well (even if they don’t have motion sickness issues), and your ginger chews might disappear quickly!
Moving on to the cookies… These cookies are a standby, and are perfect for bringing to a potluck (guaranteed there will be no leftovers). I’m not sure if they themselves help with motion sickness, but it’s worth a try 🙂 Enjoy!
Double Ginger Cookies
1 cup sugar
1 Tbsp. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ground nutmeg
2 tsp. baking soda
¼ tsp. salt
⅔ cup unsalted butter (preferably at room temperature – see Note below)
1 large egg
¼ cup molasses
2 cups unbleached all-purpose flour
¼ cup finely chopped crystallized ginger
granulated sugar for coating
1. Preheat oven to 375°F.
2. Put one baking sheet inside another to form double pans.
3. Using an electric mixer, beat sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt at low speed for 20 seconds.
4. Add butter, egg, and molasses and beat for 2 minutes at medium speed until smooth and light in color.
5. Scrape bowl with a rubber spatula and add flour. Beat until blended. Add crystallized ginger and mix until incorporated.
6. Put some granulated sugar (about ½ cup should be plenty) in a shallow bowl. Scoop a tablespoon of dough out of the mixing bowl and roll it between your hands until it forms a rough ball (the dough will be sticky!!). Drop it in the sugar and roll it around until well coated. (They will not look attractive at this point, but ignore that fact – they will be delicious!!)
7. Place on baking sheet and bake for 10-12 minutes. If you want them chewy (I’m in the chewy cookie corner – sooooo much better than crunchy!), you will be able to poke them with a finger and feel that they are still very soft (but not runny in the middle) when you take them out of the oven.
8. Leave them on the baking sheets to cool for a couple of minutes. If you try to move them right away, they will ooze right off of the spatula and fall apart! After a few minutes, however, you will be able to transfer them to a wire rack to cool.
(You can see that the cookies needed to be taste-tested. The top one didn’t last very long… Tasting is important!!)
Note: If your butter comes straight out of the fridge, you can warm it to room temperature by cutting into 1-inch chunks and putting it into a bowl. Then put it in the microwave for 15 seconds. If a butter knife still does not go through it easily, keep putting it into the microwave for 10-second intervals until the butter knife slices through the butter chunks like…well, like butter! Try not to melt the butter, though. You just want it to be soft.
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