Tuesday, January 22, 2013

Sea Salt Ginger Cookies


 There's a type of cookie I like but you just don't see or hear much about anymore. And that's a Ginger Cookie. When I was a kid I remember Ginger Snaps, Ginger candies, Ginger Bread! I loved the taste of ginger.  So I searched and searched for a recipe and found a good one I thought I could adapt at Dinner and Dessert. What appealed to me was that these cookies weren't thin and gingersnap like, but instead a cake cookie which is what I wanted.

I also wanted a cake-like cookie because I thought a sprinkling of sea salt might work with a ginger cookie.  All I'll say is, I was right. These are delicious!!!  The sting of double measured ginger with the saltiness and the sweetness of molasses and brown sugar. Definitely a cookie I will make again, and again, and again. Do give it a try.


Adapted from Dinner and Dessert
1 1/2 sticks butter, melted
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 egg, beaten
2 cups all purpose flour
1/3 cup molasses
1 teaspoon ground cinnamon
2 teaspoons ground ginger (yes, two)
1/2 teaspoon salt
Sea Salt for finishing touch

Melt butter and pour into mixing bowl with both sugars. Combine well.

Add beaten egg and molasses and mix together.
Add cinnamon, salt, baking soda, and ginger and mix thoroughly.

Add flour. You may need to add 1/4 cup or two more until you get a nice thick cookie dough.

Refrigerate the dough for 30 minutes. (The stiffness of the cookie dough and the chilling will keep the cookies from spreading too much while baking.)

Spoon tablespoon size of dough onto cookie sheets lined with parchment paper, or just greased pans. Leave about 1 1/2 space between each one.

Bake at 350 degrees for 9 - 12 minutes. Each batch of mine took exactly 12 minutes. The best way to tell is to take them out of the oven when the very edges are beginning to brown.


Immediately sprinkle the tops of the hot cookies with sea salt. Don't overdo it but a light visible sprinkling is perfect.

Let cook for five minutes, and then remove from baking pan to wire rack and let cool completely.

Psst, the picture below is my new Convection Toaster Oven. Bakes, browns, toasts, defrosts and broils. I'm liking this oven.



Enjoy!

Salt on Foodista

9 comments:

Memória said...

Umm, I love soft, ginger cookies. I'm bookmarking this recipe. You have a very nice convection toaster oven. Wow.

The Merlin Menu said...

Please DO try them. They are quick, and easy, and totally flavorfull.


Let me know if you make them and what you think.


TMM

Ginger said...

Did you make these in honor of me since I am a Gin?? They only thing that I can say is "YUM"!! I just showed this to my husband to verify that Men can bake cookies thanks for that Merlin :-)

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Anonymous said...

i just tried making these tonight. followed your recipe pretty closely. because i used salted butter i skipped the additional salt in the dough, but added the course sea salt sprinkled on the tops. i added chocolate chips also. the ginger molasses flavor was fantastic! thanks for the recipe!

The Merlin Menu said...

Nice variation. Love it. Chocolate chips too huh? I'm glad they worked out for you.....I might have to make YOUR variation myself.

Thanks for the visit and the kinds words.


TMM

Q. said...

These are fantastic. I made them this weekend and just posted photos on my blog. Definitely adding these to my "keeper" file.

The Merlin Menu said...

I'm glad you liked them. And thanks for the link back to my site. Always appreciated.

TMM

Crazy Southern Woman said...

We have this oven too. I have been scared to really try to cook in it. I don't want to mess something up. This gives me a little more courage! Thanks!

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