Another seasonal treat for you! It uses one of my favorite flavors ā ginger! Powdered, candied and fresh ginger, really give this cookie an amazingly ginger taste. Plus, a surprise in the rolling sugar, the recipe is below. Here is another Christmas Treat for you, Ginger Gingerbread Cookies.
I do like bold tastes in the food I eat, and this one is fits the bill. As mentioned good quality candied ginger, fresh ginger and most importantly ā fresh ginger powder. I say most importantly because we are using a lot of it, both in the cookie and on the outside coating. Fresh ginger powder ā the tin in the back of your pantry wonāt cut it here, if you canāt smell the ginger when you open the lid, toss it. Please go out and buy a small quantity in a sealed container. Avoid looking at the larger cost saving containers ā itās only a bargain if you are going to use all of it! That goes for all spices you purchase please!
The surprise rolling sugar I mentioned above – I made ginger sugar (what?!!!). Itās a tricky recipe so read it thoroughly before you make it! Mix 1 tablespoon of ginger powder with Ā½ cup white sugar, thatās it! I just thought rather than plain white sugar to roll the dough balls in, why not use ginger powder and make ginger sugar! We do it with cinnamon right! Give this a try as it does ramp up the ginger taste!
I also managed to get about 80 cookies from this batch. Each cookie dough ball weighed 10g ā give or take. They grew to a nice sized cookie and for me, the perfect size for my sweet table. This is only the second cookie Iāve made so far, and I still have time to make some more! These also make great treats for you to give away in treat bags.
Molasses is important in this recipe as well! I use Crosbyās (no affiliation with them), as I had it in my cupboard, but I also like and have used extensively, the Presidentās Choice (also no affiliation with them) molasses. As always ā enjoy!!
Ingredients
320g (2 Ā½ cups) all-purpose flour
1 Ā½ tbsp ginger powder
2 tsps ground cinnamon
1 tsp baking soda
Ā½ tsp freshly ground black pepper
Ā½ tsp kosher salt
140g (10 tbsps) salted butter, at room temperature
200g (1 cup) granulated sugar
1 large egg
Ā½ cup crystallized ginger, finely choppedĀ
ā
cup molasses
2 tbsp finely chopped fresh ginger
Ginger sugar, for rolling (optional, but hey, itās Christmas) 1 tbsp ginger mixed with Ā½ cup sugar
Directions
Line a couple of cookie sheets with parchment and set aside
Make the ginger sugar by mixing 1 tbsp ginger powder with 1/2 cup sugar – set aside
In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, pepper and salt ā set aside
Using a stand or hand mixer, beat the butter and sugar on medium until pale and fluffy, 3 to 4 minutes
Add the egg, crystallized ginger, molasses and fresh ginger ā beat, scraping the sides as needed
With the mixer on low, beat in the flour mixture until well combined
If the dough is really sticky, refrigerate it for 5 ā 10 minutes or longer
Use a teaspoon to scoop out about 10g of dough and roll into a ball the diameter of about a 5 cent piece ā make them any size you want but if you want 80+ taster size cookies, use this measurement
Roll the balls in the ginger sugar and place on a parchment lined tray
Freeze the sugar coated dough balls for about 10 minutes
Preheat the oven to 350f while the cookie balls are in the freezer
Bake the chilled cookie balls for 15 ā 17 minutes ā remember the nudge test, if it moves when nudged itās ready to come out of the oven
Let cool, sample and store the remainder in an airtight container in the fridge or freezer until ready to devour with all your other treats
Leave A Comment