eric&elizabeth: The Classic Ginger Cookie

Welcome back to the evolution of marriage, which has turned in more to our weekend adventures and my culinary undertakings. From Hiking to Camping and homemade Strawberry Jam to Whole Wheat Flax & Apple Muffins. Obviously, over the last couple of months I have taken a bit of a sabbatical from blogging. Our adventures have continued and my culinary undertakings have been uninterrupted. Throughout this break, I have tried to plan my return, thinking I would start back up during our honeymoon (that came and went), or our two year anniversary (didn’t happen), then I thought why not start on the New Year, but my aunt is requesting a recipe I made the other week. So back by one request, I offer you a classic…The Classic Ginger Cookie, Enjoy!

The Classic Ginger Cookie

2 ½ cups all-purpose flour

2 ¼ tsp. baking soda

½ tsp. salt

1 tbsp. ground ginger

½ tsp. ground pepper

¼ tsp. nutmeg

¼ tsp. cinnamon

¼ tsp. gloves

¾ cup unsalted butter, soft

½ cup packed dark-brown sugar

½ cup granulated sugar, plus 1/3 cup for coating

6 tbsp. molasses

1 large egg

Preheat oven to 350 degrees, place the oven rack in the middle of the oven. Line two baking sheet with parchment paper; set aside.

Whisk in a medium bowl the flour, baking soda, salt, ginger, nutmeg, cinnamon, gloves, and pepper.

Mix with an electric mixer, cream butter, brown sugar, and ½ cup sugar until light and fluffy. Beat in molasses and egg.

Combine the flour mixture until just combined.

Flatten into a disk and wrap in plastic.

Freeze for 20 minutes.

Divide dough into 2-inch balls. Place remaining 1/3 cup sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets.

Flatten into 3-inch rounds.

Sprinkle with the remaining sugar in bowl.

Bake one pan at a time, until brown, 10-12 minutes.

Cool cookies on a wire rack.