I rolled the dough in a Japanese spice mix called Togarashi — a mix of sesame seeds, orange peel, chiles and other spices (available at Savory Spice) — to give it a real zing.
“I took a recipe that was given to me by my sister Devorah and I doubled the ginger.. and cut the baking time so they would be softer. These get a lot of compliments.” — Liz Heflin
Ginger Cookies
Sift and have ready:
2 cups flour
1/4 teaspoon of salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground Allspice
2 teaspoons baking soda
Beat:
1 cup white sugar
3/4 cup vegetable oil
then beat in,
1 egg
then beat,
1/4 cup dark molasses
Mix the dry with the wet until blended (wooded spoon works best, plus it’s like free therapy)
Measure dough into 1 tablespoon size balls and roll them into white sugar. Don’t flatten them. They will all be the same size and have that ginger cookie crackled top that makes us feel like cookie geniuses.
Bake at 375 for 7 minutes.
I slam the pan onto the counter, but I’m not sure that truly does anything… it just feels more professional 🙂