all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Sunday, December 23, 2012

Chewy Ginger Cookies





My Christmas cookie baking is done for the year!  These ginger cookies have an old-fashioned allure ~ cookies like Grandma used to bake.



 
Fresh ginger takes baking to a whole new level.  It’s sweet, yet pungent.  And for full-out ginger flavor, these cookies not only have fresh ginger, but also ground ginger and chopped crystallized ginger also. 



Crystallized ginger



Grated ginger root


Adding crystallized ginger, gives them a stronger ginger flavor, along with a more chewy texture. The sweet and rich, amber-colored light molasses imparts a buttery flavor, with a smack of bitterness. Then they’re finished with a little crunch from the coarse sugar they were rolled in.




  



















Chewy Ginger Cookies have a warm, spicy flavor, while being soft and chewy.  They are delicious and the aroma as they bake is a bonus!  These flavorful cookies will be gone in a flash when you make them!




Chewy Ginger Cookies

Ingredients:

1 stick butter, at room temperature, plus more for baking sheets
2½ cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
¼ teaspoon salt
½ cup granulated sugar
½ cup light molasses
1 large egg
1 teaspoon finely grated fresh ginger
¼ cup finely chopped crystallized ginger
½ cup coarse sugar

Method:

Preheat oven to 350 degrees.
Lightly butter 2 baking sheets.
Whisk the flour, baking soda, ground ginger and salt in a medium bowl.

Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy.
Beat in the molasses, egg and fresh ginger.  (The mixture may look curdled.)
Reduce the mixer speed to low, add the flour mixture and beat until combined.
Stir in the crystallized ginger with a rubber spatula.
The dough should be soft but not sticky; if it’s sticky, refrigerate for 15 minutes.
Form tablespoons of dough into balls and roll in the coarse sugar.
Place on baking sheets 2” apart.
Bake until the edges are set but the centers are still soft, 12-14 minutes.
Let cool for 5 minutes on the baking sheets.
Transfer to racks to cool completely.
Makes 30 cookies.



Ummmmm, mmm!



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






8 comments:

From the Kitchen said...

I just took a pan of lebkuchen (sp) out of the oven and the house smells divine! I have all the ingredients to make these but I'm too tired I'm thinking of a spice-filled January!!

Merry Christmas!

Best,
Bonnie
P.S. I don't know what happened but I can again see and comment on your blog. Hoorah!!

bellini said...

Have a wonderful old-fashioned Christmas Pam with classic treats like this. Enjoy!

jose manuel said...

Se ven geniales.

Te deseo una feliz navidad para ti y los tuyos.

Pam said...

Woo hoo, Bonnie! It's great to see you back. I don't know what was going on here, but glad it's OK now. I can imagine the great aroma in your kitchen! Merry Christmas to you and yours!

bellini, thank you and Merry Christmas to you also!

jose manuel, gracias! Quiero desearte unas felices Navidades para ti y los tuyos.

David said...

Pam, My wife loves ginger cookies and she really wanted to make these for Christmas...but given everything else she's been cooking, she's run out of time. Maybe in time for New Years Day! Merry Christmas! Take Care, Big Daddy Dave

kitchen flavours said...

Lovely cookies!
Merry Christmas Pam!
Wish you and your family A Blessed and Happy New Year!

GLENDA CHILDERS said...

Merry Christmas.

Fondly,
Glenda

Linda Burgett said...

I love ginger cookies and your cookies using three types of ginger must be out of this world good!