Ginger Quakes

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 2 teaspoons rendered bacon fat (optional)
• 1 large egg
• 1/3 cup unsulphured molasses
• 2 tablespoons finely minced fresh ginger
• 1 teaspoon finely grated orange zest
• 1/2 cup turbinado sugar or 1/2 cup coarse sugar, for coating

Recipe

• 1 position oven rack in center of oven; preheat oven to 350°; line two baking sheets with parchment paper or foil.
• 2 in a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt; set aside.
• 3 in the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at med-high speed until light and creamy, about 2 minutes.
• 4 beat in the bacon fat, if using; add the egg and mix until blended, scraping down the sides of the bowl as necessary.
• 5 add in the molasses, ginger, and orange zest; mix until blended.
• 6 at low speed, add the flour mixture, mixing just until blended.
• 7 place the turbinado or coarse sugar in a shallow dish or pie plate; roll the dough into 1-inch balls.
• 8 roll each ball in the sugar, coating it completely.
• 9 arrange the balls on the prepared baking sheets, spacing them 2 inches apart.
• 10 bake the cookies, one sheet at a time, for 8-10 minutes, until the edges are set and the tops are cracked but the centers are still soft.
• 11 transfer the cookies to a wire rack and cool completely.