Brown Sugar Ginger Cookies

I think this is a cookie Santa would like.

When we were growing up, and my brother and I believed in Santa Claus (did you think for a second I still did?), we always, like most kids, put cookies out for Santa on Christmas Eve. I can’t recall specifically what type of cookies they were, but I know they were simple. Nothing weighed down with candy or lots of chocolate chips, just a perfectly spiced cookie.  That’s the type of cookie my mom likes, which in hindsight is probably the reason we put those ones out (since she was responsible for Santa’s nibbles).

So if you’re baking for Santa this year, I recommend making these classic ginger cookies that are sweetened completely with brown sugar.  Bake them for just 8 minutes (no more!) to make them irresistibly  chewy. I’m pretty sure Santa likes his cookies really chewy.  And don’t forget the reindeer- they need carrots and celery.

Ps: You may have noticed some of my cookies are thick, and some are more flat- see the recipe for directions on how to achieve each shape.

Brown Sugar Ginger Cookies adapted from Joy the Baker
Makes 2 1/2 dozen cookies

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons grated fresh ginger
• 1 1/2 sticks (6 ounces) unsalted butter, softened
• 1 1/4 cups dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• granulated sugar for rolling

In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.

Place butter and brown sugar in the bowl of an electric stand mixer.  Beat on medium speed until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the sides of the bowl.  Add the egg, vanilla extract, and grated ginger and beat on medium speed for one minute more.

Add the dry ingredients, all at once, to the butter and sugar mixture.  Beat on low speed until the dough begins to come together  and the flour disappears.  Stop the mixer and finish incorporating the ingredients with a spatula.  Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.

Place a rack in the center and upper third of the over and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper. Scoop heaping tablespoons of dough into your hand, roll into a ball, then roll the ball around in granulated sugar to coat.  If you like thicker cookies, place the ball of dough directly on the baking sheet.  If you like thinner, but still chewy, cookies, flatten the balls into a small disc in your hand.

Bake cookies for 8 minutes, or until lightly browned around the edges.  Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. Cookies will last, in an airtight container at room temperature, for up to 5 days.