CHEWY GINGERBREAD COOKIES RECIPE - NYT COOKING
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they’re perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp — like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners’ sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
Provided by Sohla El-Waylly
Total Time 35 minutes
Yield 24 cookies
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
- Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
- Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
PIPARKAKUT RECIPE - NYT COOKING
In 2009, The New York Times asked readers to send photos and recipes of their holiday cookies. About 100 people answered the call, including Naomi Donabedian, a graphic designer who lived in Brooklyn. She submitted this recipe for piparkakut, a Finnish cookie that incorporates cloves, black pepper, cardamom, ground ginger and orange zest. She wrote of the “big 3D flavor” imparted by freshly ground cardamom, but you can use pre-ground cardamom if you like. The dough can be difficult to roll out, but keep at it. This crisp, delicate, aromatic cookie will be your reward.
Provided by Emily Weinstein
Total Time 1 hours 15 minutes
Yield About 7 dozen medium cookies
Number Of Ingredients 15
Steps:
- Heat the sugar, butter, molasses, spices, pepper and orange zest over medium heat, constantly stirring until the sugar dissolves, about 4 to 5 minutes. Pour into a large bowl and cool until tepid, about 20 minutes.
- Add the whole egg, salt and baking soda, and beat well to combine. Add half the flour and beat until barely combined. Add the remaining flour and beat until barely combined. The dough should be sticky but manageable; if it is too wet, add a little flour. Form into a large ball and wrap in plastic. Refrigerate for at least 8 hours.
- Heat the oven to 350 degrees. Divide the dough in two. Place one half on a floured work surface, and sprinkle a little flour on top. With a floured rolling pin, roll dough to between 1/16- and 1/18-inch thick. Sprinkle flour on work surface as needed to prevent sticking.
- Cut into shapes with cookie cutters. Arrange about ½-inch apart on a greased cookie sheet. Beat egg white with ¼ cup water and lightly brush on the cookies. Sprinkle with raw sugar. Bake 8 to 10 minutes, until cookies begin to darken around the edges. Let cool on sheet for 1 minute before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.
Nutrition Facts : @context http//schema.org, Calories 38, UnsaturatedFatContent 0 grams, CarbohydrateContent 6 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 21 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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