Ground ginger adds depth of taste, fresh ginger adds a subtle spike of heat and candied ginger adds that final sweet kick that altogether make it impossible to say no to a second cookie.
Makes about 2 dozen cookies
- ½ cup (125 mL) unsalted butter, at room temperature
- 1 ½ cup (375 mL) sugar, plus 1⁄4 cup (60 mL) for dipping
- ¼ cup (60 mL) fancy molasses
- 2 tsp (10 mL) grated fresh ginger
- 1 large egg
- 2 cups + 2 Tbsp (530 mL) all purpose flour
- ¼ tsp (1mL) salt
- 1 tsp (5mL) baking soda
- 1 tsp (5mL) ground ginger
- ½ tsp (2mL) ground cinnamon
- 2 Tbsp (30mL) finely chopped candied ginger
Preheat oven to 350˚F (180˚C) and line a baking tray with parchment paper.
In a medium bowl, cream together butter and 1½ cups (375 mL) sugar until light and fluffy. Add molasses, fresh ginger, and stir in egg. In a separate bowl, blend together flour, salt, baking soda and spices; add to butter base and blend until smooth. Stir in candied ginger. Place remaining sugar in a small bowl. Shape cookie dough into 1½-inch balls and toss into sugar. Place on prepared baking tray. Flatten cookies with your hand or the bottom of a glass. Bake cookies for 12-15 minutes, until lightly browned around the edges. Remove cookies from pan to cool. Cookies can be stored for up to 5 days in an airtight container.
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