Ginger Cookies

I once worked with this baker who was a phenomenal cranky pants. He would huff and puff, and throw his apron down to go for a smoke every half an hour or so when things didn't go just as he wanted. There are a lot of reasons us bakers are cranky at times. Some of the reasons include, but are not limited too:

1. We have to be up REALLY early sometimes. Like 3 a.m., as was the case here.

2. We lug around a lot of heavy and awkward stuff; bags of flour, huge loads of bread dough, thousands of pans of muffins.

3. Humidity and human error cause us a lot of hardship. (exploded pastry bags, a co-worker punching a cake you're decorating somehow on accident, dropping a wedding cake,etc.etc.)

4. People are forever asking us to defy the laws of chemistry that is baking, i.e. " I want a cake without gluten, sugar, soy, honey, eggs and wheat that says Happy Birthday Princess Scrappy Happy Pants Baby Girl."............grrr...........

This cranky fellow could make the best cookies on earth though, that's why I bring this up. Molasses cookies that snapped just right,  perfectly sandy snickerdoodles that were delightful, and oatmeal raisin cookies that were the size of your head that tasted like grandma went to pastry school. When I was trying to get on his good side, I found this fabulous recipe for ginger cookies, and when I made them for him he almost smiled... Its been my absolute go-to impressive cookie recipe ever since. It's from the March 2000 issue of Bon Appetit magazine, and if this recipe  can melt the icy countenance of the cranky baker, it can do just about anything.

• Ginger Cookies 
• -2 cups all purpose flour
• -2 1/2 teaspoons ground ginger
• -2 teaspoons baking soda
• -1 teaspoon ground cinnamon
• -1 teaspoon ground cloves
• -3/4 teaspoon salt
• -3/4 cup chopped crystallized ginger
• -1 cup (packed) dark brown sugar
• -1/2 cup vegetable shortening, room temperature
• -1/4 cup (1/2 stick) unsalted butter, room temperature
• -1 large egg
• -1/4 cup mild-flavored (light) molasses
  -Sugar to roll cookies in
  
  
  Directions: Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
  Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
  Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
  
  

Rolling them in the sugar gives a gorgeous glistening look, and a sweetness to contrast the chewy molasses and spices on the inside.

 I have given these as gifts for  years, and people always absolutely adore these cookies.

• 
  
  Cookies are my long standing treat of choice, and I love these with coffee or earl gray tea. They're a fabulous treat for the holidays too, with the warm spices. They smell incredible in your oven too!