I am a passionate cookbook collector. In my 17 years of marriage I must have by now in my possession over 200 cookbooks. I was for a few months a member of a cookbook club. I got to buy the cookbooks at a good price and they would send them to me. One such nugget is the Black Dog Restaurant Cookbook. In this cookbook there are a few recipes that I have made over the past few years. These cookies are not hard like Gingersnap cookies. They have a nice soft chewy texture. My daughters who are not big fans of ginger are big fans of these cookies and I think they are great for Christmas or any other occasion. Just hum the tune from Sesame Street: “C is for Cookie”. 🙂
Here is a recipe from the book that I adapted.
Black Dog Restaurant Ginger Cookies
Makes 8 dozen cookies. I freeze some for later.
- 1/2 cup coarsely chopped fresh ginger
- 1 1/2 cups canola oil
- 3 cups sugar
- 3/4 cup molasses
- 3 eggs
- 1 1/2 tsp. salt
- 1 Tbsp. cinnamon
- 5 1/4 tsp. baking soda
- 3/4 tsp. ground cloves
- 7 cups all purpose flour
- 1 cup sugar in the raw to roll the cookies in before baking
- Preheat the oven to 350 F.
- Blend the ginger with 1/2 cup of the oil. I use a hand blender. Process until well minced.
- In a large mixing bowl, mix 3 cups sugar, molasses and eggs. Strain the ginger/oil liquid and add the strained ginger infused oil to the sugar mixture. Add remaining cup of oil to the mixture and mix until smooth.
- In a separate bowl, combine the salt, cinnamon, baking soda, cloves and flour. Ad the dry ingredients to the wet mix and blend well.
- Line your cookie sheets with parchment paper for easier clean up. Scoop the cookie dough with a small ice cream scoop, form into balls (I find if I moisten my hands with a little water the dough does not stick to me.) Roll in sugar in the raw (regular sugar works fine too- I love the texture of sugar in the raw)
- Place on prepared cookie sheet and bake for 8-12 minutes, just until the tops crack and cookies are flat.
- Leave on the cookie sheet a few minutes to firm up before removing them to wire racks to cook completely. Enjoy!
October 17, 2011 at 11:38 am
I made these last night and shared with office…I could’nt find “pastry flour” so I subbed with 4c of cake and 3c of all purpose. Still kinda soft the next day. Fresh ginger, fresh cloves, fresh cinamon Ithink makes a big difference as well as unsulphered molasses…Ya! Makes a ton of cookies for sure