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Sweet and Spicy Ginger Cookies

Updated on May 25, 2015

Caught with my fingers in the cookie jar!

I share a home with a nice lady who, in the course of looking after the groceries, brings home treats from time to time. A few days ago, she delivered a box of Ginger Snaps to the kitchen cupboard, and I, being me, opened the box and began sampling Mr. Christie's fare.

After all, if we don't eat them, we'll never know if they're any good or not, right? It's my job.

A Guy's Gotta Do...

What a Guy's Gotta Do.

Faced with the challenge before me, to wit the determination of whether or not Mr. Christie's Ginger Snaps are worth eating, I did what any responsible man would do...I began to test them.

...and test them.

I tested Mr. Christie's Ginger Snaps for three days. On the third day, I discovered that there were only two ginger snaps left in the box, so I rested.

That night, my roomie sat down in her recliner with that box of Mr. Christie's Ginger Snaps in her lap, and I sensed trouble.

"Where," she asked in an exasperated tone, "are the cookies?"

I knew I couldn't blame the dogs, and the cat doesn't have any teeth, so I did the only thing I could do - Without confessing that I had consumed nearly the entire box, I promised I'd get her some more...and I decided then and there that if I made them myself, I would stand a better chance of being redeemed and earning a few brownie points.

Enter the recipe, which you'll find below...

Candied Australian Gold Ginger

Some like it SPICY...

I'm a Ginger Cookie Junkie - I have the T-shirt to prove it. For that reason, and because my ground spices tend to lose some flavor with age, I like to add finely chopped candied Australian Gold Ginger.

Candied ginger is available at all of our local markets in the Bulk foods section. It tends to be a tad expensive ($2.90 per 100g), but you only need 1/4 cup or so, so it won't break the bank.

Although the candied ginger doesn't add much heat to the cookies, it does add wonderful flavor my old commercial ground ginger just can't match, and I recommend it highly.

The Recipe

  • Prep time: 40 min
  • Cook time: 15 min
  • Ready in: 55 min
  • Yields: Makes about 50 cookies

Ingredients

  • 2 Cups unbleached white flour
  • 3/4 Cup (170 grams) unsalted warm butter
  • 1/2 Cup Demerara sugar
  • 1/2 Cup granulated sugar
  • 1/4 Cup Dark Molasses
  • 1/4 Cup finely chopped candied Ginger
  • 1 large egg
  • 2 teaspoons ground Ginger
  • 1.5 teaspoons ground Cinamon
  • 1/2 teaspoon Vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves

Instructions

  1. Combine flour, baking soda, spices and salt in a bowl and set aside:
  2. Combine butter and sugars in a second mixing bowl and beat until well blended - it only takes a few minutes with a hand mixer. Add the molasses, vanilla extract and egg and beat until well mixed.
  3. Chill the dough in the refrigerator for 30 minutes. When it's chilled enough to be handled and shaped easily, pre-heat the oven to 350 degrees, roll the dough into 1" balls and coat with white sugar by rolling balls in a shallow bowl containing about a half cup of sugar.
  4. I like to use parchment paper for baking, as it eliminates a lot of hassles and makes cleaning up a lot easier. Place the dough balls on your cookie sheet about 2 inches apart and bake at 350 degrees for 12 to 16 minutes. I tend to roll dough balls that end up about 1 1/2 inches in diameter, and they require 18-20 minutes to bake, so experiment with your first batch.
Cast your vote for Sweet & Spicy Ginger Cookies

A Few Gratuitous Photographs...


Freshly ground Clove waiting to be added to the dry mix. I acquired the mortar and pestle some years ago at a local oriental market... no home should be without one!

Combine butter and sugars... - ...and beat until well blended

It only takes a few minutes with a hand mixer; then add the molasses, vanilla extract and egg and beat until well mixed:

Sugar-coated garnish

Chill the dough in the refrigerator for 30 minutes. When it's chilled enough to be handled and shaped easily, pre-heat the oven to 350 degrees, roll the dough into 1" balls and coat with white sugar by rolling balls in a shallow bowl containing about a quarter cup of sugar.


Roll the dough into 1" to 1.5" balls and coat with white sugar by rolling balls in a shallow bowl containing about a half cup of sugar.

Parchment Paper - for easy cleanup!


I like to use parchment paper for baking, as it eliminates a lot of hassles and makes cleaning up a lot easier. Place the dough balls on your cookie sheet about 2 inches apart and bake at 350 degrees for 12 to 16 minutes.

Presto!

Good Cook Set Of 3 Non-Stick Cookie Sheet

I prefer Parchment Paper, but many cooks prefer the convenience of non-stick cookie sheets lilke these.

A Moment of Your Time?

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Cooks' Comments

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    • julescorriere profile image

      Jules Corriere 5 years ago from Jonesborough TN

      Love this lens. These were my kids' favorite cookies to make together when they were younger. They loved rolling the dough into balls and rolling in the sugar. Your big, beautiful pictures were great, too. Congratulations for making it on the DELICIOUS Valentines Recipe board! Well deserved! Thanks for sharing such a beautiful and yummy lens!

    • flycatcherrr profile image

      flycatcherrr 5 years ago

      Got ginger? I'm in like Flynn. These look delicious - thanks for sharing your recipe!