Ultimate Ginger Cookies | Ina Garten

When Ina Garten calls it ultimate, I have to put it to the test. I have no experience with ginger cookies and these are fun ones to make. Your kitchen smells seasonal and the taste buds crave them.

Most Ina’s recipes are not fussy. In case you have any trouble, there is always the video of her show you can refer back to. Here is the video demonstration from Barefoot Contessa: Cook Like a Pro. Since I want to make a small batch of these cookies to start, I’ve converted the recipe to reflect weights in addition to volume measurements. So if you decide to bake half the amount, divide the weights across the board by two. This is what I did. In the case of the egg, I just roughly included half of one whisked egg. Even with half of the recipe, I produced more than a dozen cookies.

I like the subtle (or maybe not) taste of warm spices in this ultimate recipe: cinnamon, clove, ginger and nutmeg. They are very well balanced that you can hardly identify any individual spice, other than a welcoming scent as you bite into the cookie. The chunky crystalized ginger added in the final batter delivers a delicate gingery accent.

These cookies are best eaten when they are freshly baked. The tender chewy center compliments the crispy edge of the warm cookie. That’s where the magic begins!

Print Recipe

Ultimate Ginger Cookies

Serves: 16 cookies

Ingredients

• 2 1/4 (270g) cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 cup (200g) dark brown sugar, lightly packed
• 1/4 cup (55ml) vegetable oil
• 1/3 cup (100g) unsulfured molasses
• 1 extra-large egg, at room temperature
• 1 1/4 cups (6 ounces) chopped crystallized ginger
• Granulated sugar, for rolling the cookies

Instructions

1

Preheat the oven to 350° F. Line 2 sheet pans with parchment paper.

2

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

3

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Notes

https://www.foodnetwork.com/recipes/ina-garten/ultimate-ginger-cookie-recipe-1917558