Ginger Cookies

Ginger Cookies

I am constantly tinkering with all sorts of ginger-y baked goods.  I love them all  - gingerbread, ginger biscotti, ginger scones and, of course, ginger cookies.  Here is my latest effort, and it incorporates a few of my favorite spins on ginger cookies.  I love using Lyle’s golden syrup instead of molasses in a lot of my ginger baking.  I think it provides a mellow flavor without any bitterness.  I’m also a big fan of using crystallized ginger to add a little bite.  This cookie combines both, along with a bit of 5 spice powder to keep you trying to figure out what is the source of that slightly different, but very yummy, flavor.

 

GINGER COOKIES

  • 4 cups all purpose flour
  • 4 teaspoons baking soda
  • 3 1/2 teaspoons ground ginger
  • 2/12 teaspoons 5 spice powder
  • 1 tablespoon cocoa powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) butter, melted and warm
  • 1/2 cup Lyle’s golden syrup
  • 1 cup granulated sugar, plus extra for rolling the cookies
  • 2/3 cup crystallized ginger (about 3 1\/2 ounces)
  • 2/3 cup dark brown sugar, packed
  • 2 eggs

Make The Dough

  1. Finely dice the crystallized ginger or process it with the 1 cup of granulated sugar in a food process fit with a steel blade until it’s finely chopped.  TIP:  Processing the crystallized ginger with some granulated sugar will keep it from clumping up.
  2. Put the flour, baking soda, spices, cocoa and salt in a bowl and whisk to combine.
  3. In a separate, larger bowl, mix together the butter, syrup, sugars, crystallized ginger and eggs.
  4. Add the flour mixture to the larger bowl and mix until combined.
  5. Refrigerate the dough until it firms up – at least 45 minutes.  TIP:  You can wrap it well and refrigerate it overnight – it gives the flavors a chance to blend together.

Bake The Cookies

  1. Line cookie sheets with parchment paper.
  2. Scoop the dough into 3/4 inch balls and roll them in granulated sugar.
  3. Place the balls on the cookie sheets, about two inches apart.
  4. Wet your fingers and press the balls to flatten them a bit.
  5. Bake the cookies for 8 – 10 minutes.
  6. Cool the cookies on racks.

Yield:  About 15 dozen cookies.

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