Tuesday, October 18, 2011

Triple Ginger Cookies

Yes, of course you can make a decent ginger cookie with just one of the gingers (usually ground). And you can even make a delightful one with two gingers (probably ground and crystallized). But why not go the extra mile and make a truly exciting (dare I say intriguing) ginger cookie using three gingers (ground, crystallized and fresh ginger root). Now that's a ginger cookie that will bite you back. 

Makes 40-50

2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light or mild molasses (not dark or robust)
1 1/2 teaspoons finely grated, peeled fresh ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup demerara sugar (or other coarse sugar)

1.       Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350° F. Line 2 baking sheets with parchment paper.
2.       Whisk flour, crystallized ginger, baking soda, and salt in medium bowl. Set aside.
3.       Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend.
4.       Add flour mixture in 2 additions, beating on low speed just to blend between additions.
5.       Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
6.       Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 13-15 minutes. Cool completely on sheets on rack. Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.

barely adapted from Bon Appétit, December 2009 by Dede Wilson
crystallized ginger

My favorite brand is Reed's (it's only ginger + raw cane sugar).
chopped crystallized ginger
knob of fresh ginger root
grated ginger root
adding brown sugar to creamed butter
(I was almost out of light brown, so I used mostly dark.)
butter and sugars mixed
adding the molasses
spices and fresh ginger added
mixing in flour/crystallized ginger mixture
rolling dough in demerara sugar

This gives the cookie a really nice crunch.
dough balls ready to bake
ginger cookie, up close and personal

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