Ginger helps more than anything when chemo brings on nausea. My mom came across this ginger cookie recipe while watching the Barefoot Contessa on TV. She made up a batch last night, and they are perfect.
Real ginger flavor, plenty of spice, soft, hearty.
If you’re looking for a treat to whip up for a friend who is pregnant or going through chemotherapy, this recipe is where it’s at. Not too sweet, a powerful punch of ginger, and hearty enough to provide a sense of settling without sitting heavy after you eat one… or four.
All that said, these are wonderful ginger cookies for everyday as well. They’ve become a staple in our home, and in our lunchboxes, too.
Ina Garten’s Ultimate Ginger Cookie
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees F.
Sift together dry ingredients. In a separate bowl, beat together oil, molasses, and brown sugar on medium speed. Reduce the speed to low, then add the egg. Beat for a full minute after scraping down the sides. Slowly add the dry ingredients until fully combined. Finally, add the ginger and continue mixing until it is well combined.
Scoop dough, and roll with hands into a 1 1/2-inch ball, roll in granulated sugar, then flatten. Place on cookie sheet lined with parchment paper.
Bake for 13 minutes. Cool for a couple minutes before transferring to wire racks to finish cooling.
recipe from Ina Garten
recipe downloaded from CoffeeJitters.Net
Thanks, Mom, these cookies made my day.