Late to post this week. Have I mentioned December is a little crazy?!?
I’m cheating a little. This post has nothing to do with what I think, except that I think this is the best recipe for ginger cookies I’ve tried yet. It has three types of ginger in it, and everyone I’ve given them to loves them. They’re chewy, so Ginger Snaps isn’t quite the right term (there’s no snap), but that’s the name under which I originally found the recipe. Here it is:
1 1/2 cup unsalted butter
2 cups light brown sugar
1/2 cup molasses
2 eggs
4 1/2 cup unbleached all-purpose flour
4 tsp ground ginger
3-4 tsp baking soda
1 tsp salt
3 tbsp fresh ginger, grated
1 cup candied ginger, very finely chopped [*]
Preheat oven to 350F. Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda, and salt, and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonful [I roll them into little balls] onto parchment covered baking sheet, about 2″ apart. Bake about 10 minutes, or until lightly golden. Cool.
Yields about 7 dozen. [The original recipe said 8, but I've never made more than 7.]
[*Warning: This is the most difficult part of the recipe in my opinion. It always takes me about half an hour to chop the candied ginger. It sticks to the knife like burrs stick to my dog. Equally annoying. If anyone has any solutions for this, I'd love to hear them.]
