Served @ Nichols 2013 Plant Day and a few tea and cookie Saturdays. My favorite cookie. Easy to make the dough can be frozen and pulled out as needed. Use unsalted butter for a crisp cookie. we offer the spices listed below and recommend the Bakers Cut Ginger, so easy to handle and the Vietnamese Cinnamon is rich in flavor. I tend to usually not cloves but they belong on this cookie. Grating a cold cube of butter is a quick solution when butter is cold from the refrigerator.
Oven temperature 350 degrees Form into 1″ balls Bake 12 minutes Cover cookie sheet with parchment paper and leave cookies on sheet for three minutes before moving to a cooling rack. Makes two to three dozen cookies depending on size. With a 1″ ball I get 30 cookies.
2 cups flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon Vietnamese/Saigon Cinnamon
1 teaspoon cloves, ground
¾ teaspoon salt
¾ cup Bakers Cut Ginger or minced crystallized ginger
1 teaspoon pressed minced fresh ginger juice
1 cup light brown sugar
¾ cup unsalted butter (softened or grated)
¼ cup unsulphured molasses
Sift first six ingredients and set aside. Place remaining ingredients in a mixing bowl, turn to medium low speed and when ingredients are well combined add flour mix one cup at a time and only mix until it develops a dough like consistency. Place dough in refrigerator for at least 30 minutes. Remove and follow instructions above. These cookies spread so don’t place closely together.
*The ginger juice will be about 1/2 teaspoon and can be pressed through a very clean garlic press. If frozen and thawed before pressing it will be quite easy.