The default recipes don't have that much ginger taste, so I endeavored to make a better one. There are other recipes online that call for candied ginger, and that indeed is part of the solution, but better than buying the stuff, which adds things like preservatives to your cookie, why not make them yourself? It's easy.
The basis of this recipe is Alton Brown's. The proportions of my variation are similar, but there's a lot more ginger involved.
Ingredients:
For syrup:
8 oz fresh ginger
2 cups water
1 cup sugar
Peel and dice the ginger (easier done now than after it has been cooked), Add ginger and sugar to the water and bring to a boil. Simmer, covered, for 45 mins. Let stand overnight (though not strictly necessary). Remove ginger, then reduce to syrupy consistency (note that will still be quite liquid when hot, so don't reduce too much). Cool.
For cookie
7.5 oz flour
1.5 teaspoons baking soda
0.5 teaspoon salt
0.5 teaspoon cinammon
1 tablespoon ground ginger powder
0.5 teaspoon cardomom
1 egg
5 oz brown sugar
5 oz butter (at room temperature)
2 oz syrup (from above)
1 oz molassas
8 oz candied ginger (from above)
Raw cane sugar
In mixer, add brown sugar and butter, and mix to fluffy consistency. Add molasses, ginger syrup and egg, and combine. In a separate bowl, combine flour, baking soda, salt, cinammon, ginger power, cardomom. Now add dry ingredients to sugar mixture and combine. Stir in the diced ginger.
Form balls of dough and roll to lightly coat in the raw cane sugar, place on baking pan (can use parchment paper for easier cleanup) and flatten somewhat.
To finish, sprinkle a bit more cane sugar if necessary, and add a drop of ginger syrup.
Bake for 12-15 mins at 350F. Makes 12-15 cookies.
The basis of this recipe is Alton Brown's. The proportions of my variation are similar, but there's a lot more ginger involved.
Ingredients:
For syrup:
8 oz fresh ginger
2 cups water
1 cup sugar
Peel and dice the ginger (easier done now than after it has been cooked), Add ginger and sugar to the water and bring to a boil. Simmer, covered, for 45 mins. Let stand overnight (though not strictly necessary). Remove ginger, then reduce to syrupy consistency (note that will still be quite liquid when hot, so don't reduce too much). Cool.
For cookie
7.5 oz flour
1.5 teaspoons baking soda
0.5 teaspoon salt
0.5 teaspoon cinammon
1 tablespoon ground ginger powder
0.5 teaspoon cardomom
1 egg
5 oz brown sugar
5 oz butter (at room temperature)
2 oz syrup (from above)
1 oz molassas
8 oz candied ginger (from above)
Raw cane sugar
In mixer, add brown sugar and butter, and mix to fluffy consistency. Add molasses, ginger syrup and egg, and combine. In a separate bowl, combine flour, baking soda, salt, cinammon, ginger power, cardomom. Now add dry ingredients to sugar mixture and combine. Stir in the diced ginger.
Form balls of dough and roll to lightly coat in the raw cane sugar, place on baking pan (can use parchment paper for easier cleanup) and flatten somewhat.
To finish, sprinkle a bit more cane sugar if necessary, and add a drop of ginger syrup.
Bake for 12-15 mins at 350F. Makes 12-15 cookies.
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