If you love ginger you will love these cookies. They have fresh ginger, powdered ginger and crystallized ginger in them. They are also rolled in sugar before baking which gives them a lovely crackle. They can easily be rolled into balls and frozen and then baked as you want them.
You will need:
- 2 1/4 cups flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 tsp powdered ginger
- 1/2 cup very finely chopped crystallized ginger
- 1 cup of unsalted butter - 2 sticks - room temperature
- 1/2 cup packed dark brown sugar
- 1/2 white sugar
- 1 egg - room temperature
- 1/4 cup molasses
- 1 tbsp freshly grated ginger
- 1/2 cup icing sugar or course turbinado sugar to roll cookies in
Step 1: add the flour, baking soda, salt, cinnamon and ground ginger.
Step 2: chop the crystallized ginger into a very fine dice. It is sticky and takes a bit of time but, spend some effort doing it nice and tiny. Add 1/2 cup to the dry ingredients and mix to incorporate.
Step 3: In a stand mixer with a paddle attachment or using a hand mixer whip the softened butter and sugars for 4 minutes until light and fluffy. Stop and scrape down the bowl and beater at least once to make sure it gets fully incorporated.
Step 4: add egg, molasses and fresh ginger. Mix 1 minute.
Step 5: add dry ingredients into wet ingredients all at once. Slowly mix until incorporated. It will make a wet sticky dough. Place in fridge for at least 30 minutes.
Step 6: using a small ice cream scoop make approximately 1 tbsp balls. You will get 36-40 cookies. Roll each in your hands just to make almost smooth. Place on a tray and freeze at least 1 hour before baking.
Step 7: if you want you can place balls in a Ziploc bag and freeze until you are ready to bake. They will store in the freezer for months.
Step 8: take frozen cookie balls and toss in a bowl with icing sugar or course sugar (sometimes it is sold as Sugar in the Raw) Place on a cookie sheet lined with parchment. Bake at 375 degrees F for 10-12 minutes. They will still be soft in the middle when you remove them. Let cool and they will be chewy in the centre and crunchy around the edges. I find that if you coat the cookies in the course sugar they stay more contained and tight. If you coat in icing sugar they spread a bit more and bake flatter. They are both great in taste although I prefer the course sugar.
My dog Lulu goes out of her mind when she smells these cookies! She loves anything with cinnamon or ginger so I guess I will have to share.