One of our favorite baking recipe book is Chewy, Gooey, Crispy, Crunchy, melt-in-your-mouth Cookies by Alice Medrich.
SWEETTABLESCAPES regularly dives into this extensive collection of recipes for some fun. Ginger cookies are a standard in any baker’s repertoire and these pack an extra ginger punch with every form of ginger (ground, fresh and crystallized) included in the recipe…
When you need that bit of spice in your sweet snack, look no further and try Medrich’s “Screaming Ginger Cookies”:
2 cups unbleached all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 12/ tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
8 TBsp (1 stick) unsalted butter, melted and still warm
1/4 cup unsulfured mild or full-flavored molasses
1/2 cup granulated sugar
1/3 cup packed brown sugar or light muscovado sugar
2 TBsp finely minced or grated fresh ginger
1 large egg
3/4 cup ginger chips or crystallized ginger, chopped
about 1/2 cup Demerara or turbinado sugar for rolling
Preheat oven to 350 F. Position rack in the upper and lower thirds of the oven.
Combine the flour, baking soda, ground ginger, cinnamon, allspice and salt in a medium bowl and mix thoroughly with a whisk or fork.
Combine the warm butter, molasses, sugars, fresh ginger and egg in large bowl and mix thoroughly. Add the flour mixture and ginger chips and stir until incorporated. The dough will be soft.
Form the dough into 1-inch balls. Roll the balls in the Demerara sugar and place them 2 inches apart on the lined or ungreased cookie sheets.
Bake for 10 to 12 minutes or until the cookies puff up and crack on the surface and then begin to deflate in the oven. Rotate the sheets from top to bottom and from front to back halfway through the baking time to ensure even baking. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake for a minute or so longer.
Cool completely before storing. may be kept in airtight container for several days.