I can not tell a lie. I love ginger.Love it!
It is one of my favorite spices to cook and bake with. It just pairs so well with so many things.
Ginger has a zing to it that I love. I adore the smell of it baking too. It just makes me feel warm and cozy.
For some reason it always reminds me of home and the one time my dad made cookies when I was little. He made these huge hand sized cookies…his hand size. His hands were the size of baseball mitts, especially compared to my child sized ones. He could capture my hands in just one of his paws. He made a whole bunch and put them in the freezer to be packed in our bag lunches. Loved the days they were in my lunch bag.
Sorry, got lost in my head for a minute. Anyway, I have a couple old family recipes for ginger cookies but I was looking for something new. A big soft and chewy ginger flavored cookie of my childhood.The kind from the bakery, all sparkly with sugar or glaze running into all those craggy cracks. So I of course went to Pinterest in search of a epic recipe for Ginger Cookies.
There are hundreds of ginger inspired cookies out there. It ate up hours of my time looking at pictures and checking out ingredient lists. I have to say for the most part they are all quite similar. It was hard to choose. I found three I want to try.
This is Ginger Cookie #1. It comes from epicurious.com Bon Appetit 2000. I followed the recipe as written as far as the ingredients go. The only thing I changed up was I made them bigger…my hand size.
We loved them!!! I have to say I liked them even better as the days passed.Every day the ginger became more potent so that just increased my ginger love.
If you too are a ginger lover…yes.Then you need to give these a try. They will make your day or week depending on how quickly they are consumed.
- 2 cups flour
- 2 1/2 tsp ground ginger
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 3/4 tsp salt
- 3/4 cup chopped crystallized/candied ginger
- 1 cup packed dark brown sugar
- 1/2 cup vegetable shortening at room temperature
- 1/4 cup unsalted butter at room temperature
- 1 large egg
- 1/4 cup molasses
- Place first six ingredients into medium sized bowl and whisk by hand just to blend the dry ingredients, then add crystallized ginger and mix in. Set aside. In large bowl, with electric mixer beat brown sugar, shortening and butter until fluffy. Add egg and molasses and beat until well blended. Add flour mixture and until just blended. Then cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or spray with cooking spray. Place a thick layer of sugar unto shallow plate. Form dough into 1 1/2 inch balls and roll through sugar coating dough completely. Place on prepared baking sheet spacing 2-3 inches apart. They are going to spread quite a bit.
- Bake cookies until cracked on top but soft to touch, about 10-12 minutes. They will have to cool on the baking sheet for a few minutes before you can move them...this is why it is best to use parchment. No sticking. Carefully transfer to racks and cool completely.
- Store in air tight container at room temp for up to 5 days.
- The original recipe calls for a 1 1/4 inch ball. I increased it cause I really wanted a hand sized cookie. You of course can mix it up anyway you want. Enjoy.