I used to be known for my cookies. At my previous job, I was a product specialist and I held weekly meetings focusing on the product I supported. We would have a roundtable discussing customer issues and updates on the product development. I would often do demos to train my co-workers on upcoming changes or features of the product. I would bring home baked cookies to the meeting as a bribe. It worked wonderfully.
We are flying down Thanksgiving to spend the holiday with friends and family. Two years ago I made a pumpkin pie and took it down as carry on. It was actually great – a perfect conversation starter and smile maker for even the TSA agents.
But I didn’t want to go through the extra effort since we are flying Thanksgiving Day and I’m working until 11pm the night before our 7am flight. So I’m making cookies!
One of the favorite cookies were the Ginger Cookies by Martha Stewart. I love the spices in the cookie – the pepper is brilliant. I don’t make them as giant size but instead smaller 1/2-1″ balls which make regular sized cookies. G decided he wanted to try making them so I coached him. It is always fun to try to describe what ‘creaming the butter’ means or how much to mix so it is light and fluffy. He is also left handed so that adds an extra twist.
Cookies are so easy and a perfect as a take along for Thanksgiving.
From Martha Stewart
2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
2. With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
3. Divide dough into twelve 2-inch balls. Note: I make them in smaller 1/2″ balls instead and it makes about 3-4 dozen. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
4. Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
All ready to mix