Cookie’s are a staple part of any diet, am I right? Lately we’ve been heading off to many presentations and “lunch and learns”, showing off our exciting designs to architectural and design firms in the Bay Area. I’ve come to love these meetings, not only to see our hard work pay off, but to snack on these delicious homemade ginger cookies made by Annie, herself! Reach out to us to schedule a lunch and learn or late a.m. presentation and we’ll bring some cookies your way!
Several of you have asked us for the recipe, so here it is. Happy baking!
(Courtesy of Hilary Zaid)
2 cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon ground cinnamon
¼ teaspoon freshly ground pepper
½ teaspoon salt
1 ½ sticks (¾ cup) unsalted butter, room temperature
1 ¼ cups packed dark-brown sugar
¼ cup unsulfured molasses
1 ½ tablespoons finely grated, peeled ginger (one 3-inch piece) Trader Joes Frozen best!
1 large egg
¼ cup granulated sugar
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, pepper, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, molasses, and ginger on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg until smooth and combined, about 1 minute. Add flour mixture, and beat on low speed until just combined. Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.
Preheat the oven to 350 degrees fahrenheit, with racks in the center and lower third. Line two large baking sheets with parchment paper. Shape dough into 1-inch balls. Place granulated sugar in a shallow bowl; roll balls in sugar to coat completely and place about 2 inches apart on the prepared sheets.
Bake, rotating sheets halfway through, until cookies are deep golden all over and centers are firm, 15 to 18 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.