Ina Garten's Ultimate Ginger Cookies

This recipe had tons of reviews on the Food Network website and many bloggers have raved about it as well. So, I just had to see what everyone was talking about and decided to try Ina Garten's Ultimate Ginger Cookies.

There are several things that set this recipe apart. One is that they are made with oil instead of butter. Secondly, they have very little ginger powder in them. However, they do have a lot of ground cloves. I wondered how all this would affect the taste.

As you can see, the cookies came out beautifully. They have that classic crackled look on the top and they were also thick and chewy, just how I want my ginger cookies to be.


Tastewise, however, they were simply "meh." I couldn't detect any ginger flavor in them, which is not surprising since I mentioned that the amount of ginger powder is clearly outnumbered by the other spices. I could detect the flavor of the cloves which was a bit off-putting. Plus, I think you really do need the flavor that can only come from butter.

No offense to anyone who has tried this recipe and liked it. But, as for my family and I, the search still goes on.

By the way, today will be a double posting day. Look out for Ginger Cookie #9 later this afternoon.

Ina Garten's Ultimate Ginger Cookies (by Ina Garten)

2 1/4 c. all-purpose flour
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger powder
1/4 tsp. kosher salt
1 c. dark brown sugar, lightly packed
1/4 c. vegetable oil
1/3 c. unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 c. chopped crystallized ginger (I left this out)
sugar for rolling

Preheat the oven to 350F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.