Ingredients for The Barefoot Contessa's Ultimate Ginger Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Ground Ginger
- Kosher Salt
- Dark Brown Sugar
- Vegetable Oil
- Unsulphured Molasses
- Extra Large Egg
- 1 cup crystallized ginger
- Sugar
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How to Make The Barefoot Contessa's Ultimate Ginger Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, 1 teaspoon ground ginger, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup packed light brown sugar, ½ cup vegetable oil, and ¼ cup molasses on medium speed for 5 minutes until light and fluffy.
- Reduce speed to low. Add 1 large egg and beat for 1 minute. Scrape down the sides of the bowl with a spatula and beat for another minute.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix on medium speed for 2 minutes until just combined.
- Stir in 1 cup crystallized ginger until evenly distributed throughout the dough.
- Using a cookie scoop or two spoons, scoop out rounded tablespoons of dough.
- Roll each dough ball into a 1 ¾-inch ball between your palms. Gently flatten slightly with your fingers.
- Roll both sides of each cookie in ½ cup granulated sugar.
- Place cookies onto prepared baking sheets, leaving some space between each cookie.
- Bake for exactly 13 minutes, or until edges are golden brown and the tops are cracked.
- Let the cookies cool on the baking sheets for 1-2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
69g
Fat
3g
Carbs
10g
