I’m not a big ginger cookie fan. I often find them too spicy and too savory for my taste. However, Taku Glacier Lodge, just outside of Juneau, Alaska, has perfected ginger cookies—they’re not too spicy, not too sweet, but just right. The raw sugar baked on top of the cookie gives it a nice sweetness and a bit of crunch. Ginger cookie fans will love these. Those in my camp will be pleasantly surprised.
These cookies are especially delicious served warm with a cold glass of milk.
Recipe courtesy Michelle Ward, co-owner, Taku Glacier Lodge, from their cookbook, Taku Glacier Lodge Secret Recipes. www.wingsairways.com/
1 cup butter
1 ¾ cups granulated sugar
¾ cup brown sugar
1/3 cup molasses
3 cups all-purpose flour
1 Tbs. cinnamon
1 Tbs. + 2 tsp. powered ginger (if using fresh ginger, you may want to use less)
1 tsp. cloves
2 tsp. nutmeg
½ tsp. salt
Raw sugar to coat
Space oven racks evenly. Preheat oven to 350 F.
Cream butter and sugars together until fluffy.
Beat in egg and molasses.
Mix flour, soda, spices and salt. Add to egg mixture, just until blended.
Using a small ice cream scoop, form walnut-sized dough balls and dip into raw sugar. Place on ungreased cookie sheet sugar side up.
Bake 10 to 12 minutes for softer cookies; longer for crisper cookies. Cookies will crack on top.