Ginger Quakes
"Tish Boyle"
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
58 cookies
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
- Position oven rack in center of oven; preheat oven to 350°; line two baking sheets with parchment paper or foil.
- In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt; set aside.
- 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.
- Beat in the bacon fat, if using; add the egg and mix until blended, scraping down the sides of the bowl as necessary.
- Add in the molasses, ginger, and orange zest; mix until blended.
- At low speed, add the flour mixture, mixing just until blended.
- Place the turbinado or coarse sugar in a shallow dish or pie plate; roll the dough into 1-inch balls.
- Roll each ball in the sugar, coating it completely.
- Arrange the balls on the prepared baking sheets, spacing them 2 inches apart.
- 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.
- Transfer the cookies to a wire rack and cool completely.
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