I know that I like ginger in stir-fry and in gingerbread men, but I haven’t explored it much outside of that. Until recently that is… A co-worker of mine brought these ginger cookies in one day and I fell in love. I found the recipe and my journey to learn more about ginger began.
The unique thing about these cookies is that they don’t just use a ground ginger but instead crystalized ginger. Crystalized ginger is the root cooked in sugar until soft. Which makes a sweet treat by itself as well. I found the crystalized ginger at a local spice store called Penzey’s (if you have one in your area I highly suggest you check it out. They have about every spice imaginable. With information about each one. For me it is a learning experience each time I go).
The recipe is from Barefoot Contessa on Food Network. The recipe says that it makes 16 cookies. I made them that size and the next time I make them, I will make them smaller and yield more. The size I made was just a little too big for my liking, but it is really personal preference.
These cookies would be a wonderful gift for the neighbors, teachers, or anyone on your gift list this Christmas. They have a soft chewy texture with a great ginger kick that will be sure to please!
Printable Recipe Here
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 cup dark brown sugar, lightly packed
• 1/4 cup vegetable oil
• 1/3 cup unsulfured molasses
• 1 extra-large egg, at room temperature
• 1 1/4 cups chopped crystallized ginger (6 ounces) — I used it straight from the package and found the pieces to be a little big, next time I would chop into smaller pieces
• Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees F. 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. Beat the brown sugar, oil, and molasses on medium speed for 5 minutes with an electric mixer. 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 and with your hands, roll each cookie into a 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 12 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.