Sweet and Spicy Ginger Cookies
Cookingclub.com Oct/Nov 2009 “crystallized ginger and cayenne pepper add a spicy cake to these soft and chewy ginger cookies period to prevent molasses from sticking to a measuring cup measure the oil first, then in the same cup, measure the molasses. It will slide easily out of the cup.”
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup packed dark brown sugar
- ¾ cup vegetable oil
- 1/3 cup molasses
- 1 egg
- ¼ to ½ teaspoon cayenne pepper
- ¾ cup chopped crystallized ginger
- ½ cup sugar
Instructions
- Heat oven to 375°F. Line baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, salt, cinnamon and cloves in a medium bowl. Set aside.
- Beat brown sugar, oil, molasses, egg and cayenne pepper in large bowl at medium speed for 1 minute or until smooth. At low speed, beat in flour mixture just until smooth dough forms. Stir in crystallized ginger.
- Place sugar in a small bowl. Roll 1 rounded teaspoon of dough per cookie into 1 ¼ -inch ball; roll each ball in sugar. Place 3 inches apart on baking sheets.
- Bake 8 minutes or until cookies are flat with cracks on top and centers feel firm when lightly touched. Cool on pan on wire rack for 5 minutes. Transfer cookies directly onto rack; cool completely.
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