12 Days of Cookies – Auntie O’s Ginger Cookies – Day 4

4 Dec

The inspiration for this “12 Days of Cookies” post series came from the November issue of Canadian House & Home. In that issue they had the winners of the reader-submitted cookie contest and, as I was turning page after page of tempting cookie pictures, I scrambled to find a valid excuse to bake that many cookies for a good reason. And so the “12 Days of Cookies” series was born.

I love the simplicity of a good ol’ ginger cookie, although these aren’t just any regular old ginger cookie; the feisty combination of fresh ginger, dry ginger, and candied ginger help make this ginger cookie stand out from the pack.

Out of four cookie types that I’ve baked so far, these were some of the first cookies to be snapped up by my colleagues. The consensus was in favour of these, however, I was skeptical and asked anyone who tried them “But can you taste the vegetable oil?” because I got the distinct taste of vegetable oil in the cookie that I sampled. After some querying, I was reassured that others didn’t seem to taste it as strongly as I could.  Most people commented that they liked the texture as they were crunchy on the outside, but chewy inside. Even though I thoroughly enjoy ginger cookies, the vegetable oil taste does scare me off attempting these again.

Auntie O’s Ginger Crackles (Makes 35)

1 3/4 cup all-purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1 large egg, at room temperature
1 cup granulated sugar
2/3 cup vegetable oil
1/4 cup fancy-grade molasses
1 tbsp finely grated fresh ginger
1/3 cup chopped candied ginger
Coarse turbinado sugar, for rolling

Method:
In a medium bowl, sift flour and baking powder and soda. Stir in spices and salt.

In a large bowl, whisk egg, sugar, oil, molasses and fresh ginger until smooth. Using rubber spatula, stir in dry ingredients until combined. Fold in candied ginger.

Preheat oven to 350F. Form heaping teaspoons of dough into balls. Roll in turbinado sugar. Place 3″ apart on parchment-lined baking trays. Flatten with bottom of a glass. Bake until lightly browned and crackled, about 12 minutes. Cool completely. Store in airtight container for up to 1 week.

Recipe in Canadian House & Home, recipe by Olga Petrik.

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