I first made Ina Garten’s Ultimate Ginger Cookie in the earliest months of this project, and while I remember liking them, one glance at the photo tells the real story. They looked more like hockey pucks than the soft, crinkly ginger cookies Ina promised.
Eleven years later, I figured I was long overdue for a retry. Molasses ginger cookies are a forever favorite of mine, and this time I got much closer to the ones in Ina’s book – maybe I’ve learned a thing or two in the intervening years.
These have all the usual suspects for a classic ginger cookie: warm spices like cinnamon, cloves, nutmeg, and ginger, plus unsulfured molasses and dark brown sugar for that signature chew. In classic Ina form, she turns up the volume with chopped crystallized ginger, adding extra heat and texture. Crisp edges, a chewy center, and cozy flavor in every bite.
Book: Barefoot Contessa at Home, page 192
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 35 minutes
Store-Bought Is Fine: crystallized ginger
Recipe on FoodNetwork.com
