With the cool fall air that's been swirling about these days, it only seems fitting that the first cookie recipe I've made in weeks should be a warmly spiced ginger cookie. While many people are mourning the sudden demise of summer, I for one couldn't be happier about these newly arrived sweater-wearing days. I'm an autumn girl through and through, and the idea of swapping popsicles and lemonade for hot tea and crisp cookies is perfectly fine with me. Especially if the cookies are coated in Demerara sugar and flecked with ginger, cinnamon and freshly grated nutmeg.
adapted from Alice Medrich's Chewy, Gooey, Crispy Crunch
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter, melted
- 1/4 cup molasses
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup Demerara sugar
Preheat the oven to 350 degrees.
Combine the flours, baking soda, ginger, cinnamon and nutmeg in a medium-sized mixing bowl and stir together with a fork or a whisk.
Combine the warm butter, molasses, sugars, vanilla and egg in a large bowl and mix thoroughly. Add the flour mixture, and stir to incorporate.
The dough will be soft. Chill for 15-30 minutes until it's firm enough to roll. Form 1" balls with the dough and roll in the Demerara. Place them on a parchment-lined baking sheet - 2 inches apart - and bake for 9-10 minutes.
Allow to cool completely before eating. Store in an air-tight container for up to one week.