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.
- 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
- 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.
- Put the flour, baking soda, spices, cocoa and salt in a bowl and whisk to combine.
- In a separate, larger bowl, mix together the butter, syrup, sugars, crystallized ginger and eggs.
- Add the flour mixture to the larger bowl and mix until combined.
- 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
- Line cookie sheets with parchment paper.
- Scoop the dough into 3/4 inch balls and roll them in granulated sugar.
- Place the balls on the cookie sheets, about two inches apart.
- Wet your fingers and press the balls to flatten them a bit.
- Bake the cookies for 8 – 10 minutes.
- Cool the cookies on racks.
Yield: About 15 dozen cookies.