Ginger cookies are a staple of my holiday cookie trays. Gingerbread cookies shaped as boys and girls are nice but sometimes time just doesn’t allow for all of the rolling, cutting, and decorating that these little cuties demand. My solution, rolled cookies that are infused with not one but two types of ginger. This recipe courtesy of Fine Cooking Magazine contains both ground ginger and crystalized ginger which give the cookies an extra spicy kick. As an added bonus during a rushed season, these cookies can be made up to two weeks ahead of time then kept, wrapped tightly, in the freezer. Simply allow them to defrost at room temperature for a day before serving them. It really doesn’t get more convenient or tasty than this!
DOUBLE GINGER COOKIES
2 1/4 cups all-purpose flour
2 3/4 teaspoons ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 1/3 cups sugar
1 large egg, at room temperature
1/4 cup molasses
3 tablespoons finely chopped crystalized ginger
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flour, ground ginger, baking soda, and salt.
- in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup of the sugar at medium-high speed until creamy and well blended.
- Add the egg, molasses, and crystalized ginger; beat well.
- With the mixer set on low speed, gradually add in the dry ingredients and mix until well blended.
- Pour the remaining 1/3 cup of sugar in a shallow bowl. Using a 1 tablespoon scoop, shape the dough into balls. Roll each ball in the sugar then set onto the prepared pans leaving 1 1/2 to 2 inches of space between each cookie.
- Baking, rotating the cookie sheets halfway through the baking time, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 minutes. Let the cookies stand for 5 minutes before removing them from the cookie sheets.
Yields: 4 dozen cookies