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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Tish Boyle Ingredients:
2 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1 tablespoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3/4 cup unsalted butter, softened |
1 cup firmly packed light brown sugar |
2 teaspoons rendered bacon fat (optional) |
1 large egg |
1/3 cup unsulphured molasses |
2 tablespoons finely minced fresh ginger |
1 teaspoon finely grated orange zest |
1/2 cup turbinado sugar or 1/2 cup coarse sugar, for coating |
Directions:
1. Position oven rack in center of oven; preheat oven to 350°; line two baking sheets with parchment paper or foil.
2. In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt; set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at med-high speed until light and creamy, about 2 minutes.
4. Beat in the bacon fat, if using; add the egg and mix until blended, scraping down the sides of the bowl as necessary.
5. Add in the molasses, ginger, and orange zest; mix until blended.
6. At low speed, add the flour mixture, mixing just until blended.
7. Place the turbinado or coarse sugar in a shallow dish or pie plate; roll the dough into 1-inch balls.
8. Roll each ball in the sugar, coating it completely.
9. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart.
10. Bake the cookies, one sheet at a time, for 8-10 minutes, until the edges are set and the tops are cracked but the centers are still soft.
11. Transfer the cookies to a wire rack and cool completely.
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