These ginger cookies have the texture of Snickerdoodles. Their flavor, though, very much like the best gingersnap: potent and unmistakeable.
Ginger Cookies
(AKA: Gingerdoodles)
Course: Dessert32
three-bite cookiesIngredients
384g (2¾ cups) all-purpose flour
1 tsp baking powder
¾ tsp baking soda
4 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
140g (½ cup + 2 Tbs) butter, softened
140g (scant ¾ cup) brown sugar
110g (⅔ cup) sugar, plus more for rolling
3/8 tsp salt
1 large egg
300g (2 cups) minced, freshly candied ginger (see notes)
Directions
- In a stand mixer with the paddle attachment, beat the flour, powder, soda, and spices on low speed (setting 2 out of 9) until well blended, 30 seconds. Pour the mixture into a mixing bowl and set aside.
- Paddle the butter, both sugars, and the salt, ramping up to speed 4 (out of 10) just until perfectly combined, 1½ minutes. Scrape down the bowl. Add the egg and paddle on same speed until perfectly combined and ligher in color, 30 seconds.
- Pour the flour mixture into the the butter mixture, then scrape down the bowl. Mix on lowest speed until well combined, 15 seconds. Mix in the ginger on the same speed, 15 seconds.
- Use a 1-oz. ice cream scoop to scoop out the dough, forming each portion into a ball. Seal them loosely packed in an airtight container and refrigerate overnight or for up to three days.
- Roll each dough ball in sugar. They don’t spread much, so feel free to load up the cookie sheets. Bake at 350°F for 16 minutes. Cool for 10 minutes, then move to a rack to cool completely.
Notes
- The minced, candied ginger I’m referring to is left over from making ginger ale. It’s simply been poached in simple syrup and then drained. It’s not the kind of crystalized ginger that you buy in a grocery store. It’s fresher than that, has a significant liquid content, and isn’t as dense, sticky, or chewy. If you wanted to MacGuyver some, you might mince some candied ginger, put it in a pot with a bit of water, and heat it up. It should be wet, but not soupy.
Social Learning
Instead of dusting them with sugar, you could drizzle them with a powdered-sugar glaze.
These cookies keep well in a sealed container at room temperature, which makes them a great make-ahead item.
The Backstory
I invented these cookies in order to use up the byproduct of having made ginger ale: a whole lot of poached ginger. Would I make ginger ale just to have this the leftover ginger for these cookies? Probably.
Adult Lunchbox
Do I even have to suggest taking these to work with you? Yes. The powdered sugar stays good on them forever, and the cookies themselves stay fresh for more days than you’ll be able to keep them around. They’re on the soft side, so you’ll want to pack them in something that will protect them.
Ginger Cookies
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I love ginger cookies and these look excellent!
Thanks, Angie!
OOOOOOOOh, I love the candied ginger addition!
Thank you!
These cookies look and sound like an ultimate ginger cookies – loving their potent flavour profile and soft texture!
Thank you! I don’t know that I’ve encountered an ultimate yet, but I’m the meantime, I thought these were nice.
These ginger cookies are a delightful fusion of textures. An absolute treat for any cookie enthusiast!
Thank you, fellow cookie enthusiast!
They look so delicious .
Merry Christmas
Merry Christmas to you, too!
I’ve never heard of poaching ginger but it’s brilliant! And, these cookies are simply amazing.
It’s the first step in making candied ginger. It’s a fun way to use up extra ginger, or any kind of citrus peel.
Honestly, I love just about every ginger cookie I’ve ever had! By complete coincidence, when your email popped in (yes, I know I’m late in responding), I just finished writing up a ginger cookie recipe myself. You will see it soon, but it’s quite different from yours. Ginger cookies for the holidays are de rigueur!
I’ll be eager to see it. I love ginger cookies.
buonissimi questi biscotti!!
Thank you, Federica!
Buonissimi! Questi biscotti allo zenzero sono molto natalizi, deliziosi e golosi 🙂
Thank you, Daniela!
I have an old recipe called Lauren’s Spice cookies that look and sound very similar to these beauties. I usually roll them in granular sugar which gives them a bit of crunch and a sparkly effect. I do adore ginger so I would love to try this lovely recipe.
Oh, great idea about the sugar! Thanks!
Hold up. You made ginger ale from scratch? I need that in my life!! I also need these cookies. Maybe next to the fireplace on Christmas Eve?
I did! And it was awesome! I’ll post about it soon.
These ginger cookies look absolutely delicious! I can almost smell the warm and comforting aroma through the screen. Can’t wait to try making them at home!
Thank you!
Looks really yummy and it goes well with the cup of hot tea.
It sure does.