I’ve never eaten a cookie quite like this one before. Its
center is slightly chewy, but it has a super crackly, sugary exterior. Plus, they’re
not just pretty to look at – the flavor is bold and spicy. The recipe includes
a full tablespoon of cinnamon, four teaspoons of ground ginger, brown sugar,
and lots of molasses. The mouthfeel is stupendous, and it has the perfect
balance of sugar and spice. This is a GREAT cookie!
Creating that beautiful crackle uses a technique I had never
heard of before. You roll the dough into balls, then roll into
granulated sugar, and then in powdered sugar. It’s a double-whammy sugar roll.
The recipe comes from Cooking
Light magazine. One great but subtle feature I’ve learned about this
magazine is that their staff evidently gets to rate their recipes, and
favorites are noted as “staff fave”.
These recipe names show up in bold type in the index. There aren’t many of them
in any issue, but they are definitely worth looking for. Through trial, I have
found those recipes are the ones with the most flavor. This incredible recipe
was the highest rated “staff fave” in the December, 2017 issue.
if the recipe provides weights, I’ve recently gotten into the practice of weighing my dry ingredients rather than using measuring cups. I feel I get more accurate results.
For your holiday baking, here’s the recipe. Kudos to Hannah
Klinger and her team at Cooking Light.
8.5 ounces all-purpose flour (about 2 cups)
4 ounces whole wheat flour (about 1 cup)
¾ cup packed brown sugar, free of lumps
4 teaspoons ground ginger
1 tablespoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon kosher salt
¾ cup unsalted butter, softened (I use room temp. salted
butter, and it was fine)
¾ cup molasses
1 tablespoon whole milk (I used our normal 1% milk and they
turned out great)
¼ cup granulated sugar, plus more if needed
¼ cup powdered sugar, plus more if needed
Place first seven ingredients in the bowl of a stand mixer
fitted with a whisk attachment; beat at medium speed until combined. (Even though instructions don’t say to do it, after
this I switched to my paddle attachment, because the dough gets quite heavy.)
Add butter. Beat two minutes, scraping sides of bowl as needed. Add molasses
and milk. Beat until just combined and dough holds together. Divide dough into
two portions. Wrap each portion in plastic wrap and chill two hours or until
Preheat oven to 350 degrees F.
Line three baking sheets with parchment paper. Shape dough
into 36 balls, one tablespoon each. Place granulated sugar in a small dish.
Place powdered sugar in a small dish. Roll each ball in granulated sugar, then
powdered sugar. Note: I found that you don’t want to knock off too much of the
powdered sugar. Leave those spots where it sticks really well – they look
lovely once baked.
Place cookies two inches apart on baking sheets. Bake at 350
degrees for 12 minutes or until set but slightly soft in centers. Cool 5
minutes on wire rack before serving, or cool completely.
Nenchuu is a staff members favorite because the character shop illustration is screaming nenchuu and many other official illustrations have a nenchuu dynamic
Oh worm? I’ve never heard that before. You are right, that picture I reblogged had some adorable nenchuu. Also beni and kinniku! I wonder if those pairings are all the staff faves, which is why we got/presumably going to get those specific skits.
In the college AU of yours, are they college Professors or Students? Or can we request one or the other? Cause WHOOOO BOY I have something I'd like to ask about our fave being a Professor.
[Some of the UT cast are students, some are school staff. Our fave teaches monster history in this college AU. I think @lostsoulwolf suggested it? But I’m totally down to talk about either scenario! I mean, people have to go to school to become professors, right?]
[*That dragon slides across the bench to sit beside you, elbow on the table and snout on a claw.]