I am obsessed with crystallized ginger lately. I had it on a lovely organic scone the other week and have been thinking about it constantly. It is so amazingly zingy and tangy, adds an amazing dimension to not only those scones I ate, but cookies as well.
There will be a scone recipe coming, I just haven’t decided what exactly I am going to make.
This recipe cannot be doubled, I doubled it and they did not turn out chewy. Sometimes recipes are just meant to be single. Like a good malt scotch.
Not that I know anything about scotch, it just sounded cool.
These are so chewy, gingery and the crystallized ginger on top just makes them perfect.
Ingredients:
2 1/2 cups of flour
1 tbsp ginger
1/2 tsp baking soda
1 tsp cinnamon
1/4 cloves
1/4 nutmeg
3/4 cup of margarine
1 cup of white sugar
1 egg
1/3 cup of molasses
crystallized ginger
Kick the tires and light the fires to 350 degrees.
I love this stuff.
Cream the margarine and sugar together until it’s light and fluffy.
Take all your dry ingredients and whisk them together in a bowl.
Add your egg in to the butter/sugar mix.
Mmmm time for molasses. Then keep mixing until it’s thoroughly combined.
Dump in your flour mixture, and on the lowest speed on your mixer (or by hand) combine it thoroughly.
Mixed and nice n’ fluffy.
Roll into a golf-size ball, then roll the ball around in some white sugar.
Get that lovely ginger ready. Chop some into small pieces.
Flatten the cookies with the palm of your hand and then add some ginger on top.
Or if you don’t want to waste the slightly expensive ginger on the plebian tastes of your children (I am a horrible mom) make plain ones for them. My daughter would have picked off that lovely ginger and said “it’s tooooo spicy!”.
Bake them in a 350 degree oven for 7-9 minutes, and yes that is a short time. If you want lovely, chewy cookies you cannot bake them too long.
They should look like this, slightly browned on the bottom and the tops are still soft and would dent in if slightly touched.
Let them cool completely on the sheets because they WILL fall apart if you touch them too soon.
You will end up with hard on the outside, chewy in the middle absolutely mouthwatering ginger cookies.
- 2½ cups of flour
- 1 tbsp ginger
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ cloves
- ¼ nutmeg
- ¾ cup of margarine
- 1 cup of white sugar
- 1 egg
- ⅓ cup of molasses
- crystallized ginger
- Kick the tires and light the fires to 350 degrees.
- Cream the margarine and sugar together until it’s light and fluffy.
- Take all your dry ingredients and whisk them together in a bowl.
- Add your egg in to the butter/sugar mix.
- Time for molasses. Then keep mixing until it’s thoroughly combined.
- Dump in your flour mixture, and on the lowest speed on your mixer (or by hand) combine it thoroughly.
- Mixed and nice n’ fluffy.
- Roll into a golf-size ball, then roll the ball around in some white sugar.
- Get that lovely ginger ready. Chop some into small pieces.
- Flatten the cookies with the palm of your hand and then add some ginger on top.
- Bake them in a 350 degree oven for 7-9 minutes, and yes that is a short time. If you want lovely, chewy cookies you cannot bake them too long.
- They should look like this, slightly browned on the bottom and the tops are still soft and would dent in if slightly touched.
- Let them cool completely on the sheets because they WILL fall apart if you touch them too soon.
- You will end up with hard on the outside, chewy in the middle absolutely mouthwatering ginger cookies.
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
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