GINGER DROP COOKIES
11/2cups all-purpose flour
1/2teaspoon baking soda
2teaspoons cinnamon
1/2teaspoon nutmeg
1/4teaspoon allspice
1/4teaspoon salt
1/2cup (1 stick) unsalted butter, softened to room temperature
1/2cup granulated sugar
2/3cup packed light brown sugar
1large egg
1 1/2teaspoons vanilla
For the coating:
5ounces crystallized ginger (sometimes call candied ginger)
1/2cup powdered sugar
2tablespoons granulated sugar
Heat the oven to 375 degrees. Line 2 baking sheet with parchment paper.
In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.
In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.
Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Set aside.
To make the coating, in a food processor combine the ginger, powdered sugar and granulated sugar. Pulse until finely chopped and about the consistency of coarse sand. Transfer the ginger mixture to a wide, shallow bowl.
A tablespoon at a time, roll the dough into balls, then roll each ball in the ginger mixture. Arrange the balls on the prepared baking sheets, leaving 2 1/2 inches of space between each cookie.
Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature up to 1 week.
Makes about 30 cookies.
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