I made these this fall for a care package that I sent to my sister at college. They turned out so well I almost wanted to keep the entire batch for myself! This is a recipe from The Kitchn, an awesome blog with tons of great recipes that I've put my own spin on. The dough needs to chill for a least an hour, so make sure to plan for that inactive time.
Makes 3 dozen.
Ingredients:
Cookies:
1/2 cup unsalted butter, softened
1/4 cup olive oil
1/4 cup dark molasses
1 cup brown sugar, packed
1 egg
2-inch knob of fresh ginger, finely grated
2 1/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/8 teaspoon pepper
Granulated sugar, for rolling
Glaze:
2 lemons, juiced (about 1/4 cup fresh lemon juice)
Zest of 1 lemon
1/3 cup granulated sugar
1 1/4 cups powdered sugar
Preparation:
1. Whip butter, olive oil, molasses, and brown sugar together with a mixer.
2. When batter is fluffy, beat in egg until smooth. Add grated ginger.
3. Sift flour, salt, baking soda, cinnamon, powdered ginger, and pepper together in a separate bowl. Gradually add to the flour mixture to the butter mixture until well combined. The dough will be very soft.
4. Chill dough in the refrigerator for at least an hour.
5. Roll tablespoon size pieces of dough in a bowl of granulated sugar.
6. Place dough balls on parchment paper lined baking sheets.
7. Bake cookies at 350 degrees for 12 minutes. Swap baking sheets from upper to lower rack (and vice versa) at 6 minute mark. Let cookies cool for 5 minutes or so before removing from pan. Repeat with remaining dough.
8. While cookies cool, make the glaze. Whisk together lemon juice, zest, granulated sugar and powdered sugar.
9. Brush glaze over cookies with a pastry brush. It's fine to glaze while the cookies are a still a bit warm.
10. Let the glaze dry and the cookies cool completely. Store in an airtight container.
Makes 3 dozen.
Ingredients:
Cookies:
1/2 cup unsalted butter, softened
1/4 cup olive oil
1/4 cup dark molasses
1 cup brown sugar, packed
1 egg
2-inch knob of fresh ginger, finely grated
2 1/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/8 teaspoon pepper
Granulated sugar, for rolling
Glaze:
2 lemons, juiced (about 1/4 cup fresh lemon juice)
Zest of 1 lemon
1/3 cup granulated sugar
1 1/4 cups powdered sugar
Preparation:
1. Whip butter, olive oil, molasses, and brown sugar together with a mixer.
2. When batter is fluffy, beat in egg until smooth. Add grated ginger.
3. Sift flour, salt, baking soda, cinnamon, powdered ginger, and pepper together in a separate bowl. Gradually add to the flour mixture to the butter mixture until well combined. The dough will be very soft.
4. Chill dough in the refrigerator for at least an hour.
5. Roll tablespoon size pieces of dough in a bowl of granulated sugar.
6. Place dough balls on parchment paper lined baking sheets.
7. Bake cookies at 350 degrees for 12 minutes. Swap baking sheets from upper to lower rack (and vice versa) at 6 minute mark. Let cookies cool for 5 minutes or so before removing from pan. Repeat with remaining dough.
8. While cookies cool, make the glaze. Whisk together lemon juice, zest, granulated sugar and powdered sugar.
9. Brush glaze over cookies with a pastry brush. It's fine to glaze while the cookies are a still a bit warm.
10. Let the glaze dry and the cookies cool completely. Store in an airtight container.