Let's yap about enjoying the unexpected.
Once upon a time, not so long ago (You've got that intro riff in your head now, don't ya?), I found this perfect ginger cookies recipe on a blog called Two Fat Als. When I say perfect, I mean that. I cannot imagine finding a better ginger cookie recipe anywhere. But before we talk about the cookies, let's talk about that blog.
When I came across the blog title, I conjured up an image of two middle age fat men in white chef coats waddling around a kitchen. Mixer running, something frying on the stove, bowls and gadgets everywhere. That couldn't have been further from reality.
Two Fat Als were an attractive college couple, Alex and Alanna. I say "were" because, sadly for us, the blog doesn't exist anymore. They ate fancy on a budget. They co-authored The Frugal Foodie Cookbook. They may or may not still be together. One thing's for sure, as evidenced by the photo on the back cover of the cookbook: they were not fat at all.
But that domain name... totally cracks me up. Twofatals. Two Fatals.
It reminds me when I was rebranding and working out the new domain name and tagline for my business, Relish Kitchen & Catering. Some friends suggested Relish It. I'll leave that right here and let you put it together.
There's a reason why I kept the printout of this recipe for so many years and made the recipe over and over and over.
Crispy around the edges, soft and chewy in the middles. Sweet but savory, too, with interesting ingredients like balsamic vinegar, clove, black pepper, and cardamom. Simple to make, yet complex in flavor.
A perfect winter cookie. The perfect ginger cookie. For Tommy and Gina (that riff again). And all of us. Thank you, Two Fat Als!
- ⅓ cup crystallized candied ginger chopped
- ½ cup unsalted butter room temperature
- 1 ¾ cups sugar
- 2 eggs
- ½ cup molasses
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees.
- Finely chop crystallized ginger with food processor or knife & cutting board.
- Cream butter and sugar in large mixing bowl. Add eggs, molasses, vinegar, and vanilla.
- In a separate bowl, combine dry ingredients.
- Beat flour mixture into butter mixture. Add chopped crystallized ginger.
- Using a 1-ounce scoop to portion, roll into 1-1 ½” balls. Roll balls in extra sugar and place on baking sheet 2” apart. Press cookies to flatten just slightly.
- Bake 10-12 minutes. Let sit a few minutes on baking pan, then remove from pan and place on a cooling rack. Let cookies cool completely.
- Keep cookies in a sealed container for freezer bag at room temperature for up to three weeks.
- Store cookies in a sealed freezer bag (labeled and dated) in the freezer for up to three months. Remove from bag and thaw at room temperature when ready to eat.
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