Shortly after I started annelovescoffeemore about a year ago, I wrote this post about the break-and-bake ginger cookie dough that Trader Joe’s sells in November and December. I love those cookies (“Yes, every night.”) They are so easy, and they taste great. But, most importantly, they are ready to be baked whenever you need or want. The problem is, then, that these cookies are a seasonal item. TJ’s only carries them for two months of the year, so what are we supposed to do the other 10 months? Hmmmm?
This is the answer: Learn to make this recipe for Soft Chewy Ginger Spice Cookies. It is a very easy recipe – beginners will be fine – and it tastes so good. Plus, you can freeze the dough after you form it into balls, and then you’ll have ginger spice cookies ready to go whenever you want. And even though TJ’s certainly wins points for convenience, I think the taste of the home-made cookies makes the minimal extra effort worth it. Plus you get to have control over what kinds of ingredients you use (i.e. organic, non-GMO, etc.)
Couple of notes: When I was testing this recipe, most of the ingredients I used were from Trader Joe’s. For those of you who don’t have TJ’s, I recommend buying organic butter, eggs, brown and white sugar, and I recommend King Arthur all-purpose flour. I also encourage you to buy fresh spices. If your spices are more than a year old, they are not going to “do their thing” as well. These cookies have “spice” in the title, so at the very least, make sure your bottles of ground cinnamon and ground ginger are relatively new, and, if at all possible, grate your own nutmeg instead of using already ground nutmeg. It is so much easier than you (may) think to grate nutmeg, and it makes a big difference.
Would love to know what you all think of this recipe (especially if you’ve had the TJ’s version). Please comment. 🙂
Soft Chewy Ginger Spice Cookies by annelovescoffeemore
2 cups all-purpose flour
1 teaspoons baking soda
1/2 baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup sunflower (or canola) oil
2/3 cup salted butter, softened
3/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
2 1/2 tablespoons molasses
1 large egg
1/4 cup plus 1 tablespoon turbinado or white sugar (set aside for rolling dough balls before baking)
Preheat the oven to 375 degrees F with baking rack in top third of oven.
In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, salt, nutmeg and cloves.
In the bowl of a standing mixer, add the vegetable oil, butter and the brown and granulated sugars. The standing mixer will ideally have a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Add the molasses and egg and beat until well incorporated. Add the flour mixture by scoop full and mix on low speed until combined. Do not over mix – this will make your cookies tough.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter, then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart and press to flatten slightly.
Bake the cookies on the rack in the top third of the oven for 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks.
By the way, I wish you all a Happy Thanksgiving. I am grateful for so much. xo
City-dweller, designer, writer and lifestyle consultant practicing the art of living well in the 21st Century. Fixated with good coffee, great design, and any little thing that makes life better.