A friend and former colleague, noting my many cookie pictures online, recently remarked that I’m doing “Christmas on steroids.” GUILTY.
Baking in December begins at the beginning of the month and carries on right through until New Years. We wrap up cookie plates for teachers and all the other worthy angels in our lives, and bake for parties here and wherever we’re headed.
Just call me the Sugar Pusher.
I’m ok with that title, as it comes from the smartest health guru I know. Read some excellent advice from holistic nutritionist Jill Hillhouse to get through the holidays when people like me come knocking at your door: Mindful Holiday Strategies
Cookies are the in-your-face treat just about everywhere now, especially these.
We have the Europeans to thank for gingerbread treats at Christmas. Good luck getting anyone to agree on what constitutes the perfect recipe.
Our home kitchen is ginger central. Next to vanilla, it is probably my favourite flavour to add to both savoury or sweet dishes.
I can’t pick a favourite either. Dark ginger cake, puffy molasses ginger cookies, crisp snaps, rolled cookies for cut-outs-the variations are endless.
Here’s one we keep in regular rotation, adapted from Bon Appétit, because of the triple hit from peeled fresh ginger, ground ginger and minced crystallized ginger.
Triple Ginger Cookies
What you need:
- 2 ½ cups all purpose flour
- ½ cup minced crystallized ginger
- 2 teaspoons baking soda
- ¼ kosher salt
- 1 ½ sticks unsalted butter, room temperature
- ½ cup packed dark brown sugar
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- ¼ cup molasses
- 1½ teaspoons finely grated peeled fresh ginger
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- granulated sugar for rolling cookies
What you do:
- Preheat oven to 350 F.
- Line baking sheets with parchment paper.
- Whisk flour, minced crystallized ginger, baking soda, and salt in medium bowl..
- Cream butter in mixer for 2 minutes.
- Add both brown sugars and mix on medium high for another 3 minutes.
- Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Blend well.
- Add flour in two additions, blending only until combined on low speed.
- Roll in hands, or use cookie scoop, to form 1 tablespoon balls. Roll in granulated sugar, then place on baking sheets 2 inches apart.
- Bake for approximately 15 minutes, until top is cracked but centre is still soft. Cool on racks completely.
Don’t overbake these as they become firm as they cool. Do enjoy them on the day they are cooked or the next day, as the flavour intensifies. Will keep, well covered, at room temperature for about 4 days.