fresh ginger cookies


All hail the snickerdoodle that met and married the gingersnap. As if you thought you'd already died and gone to cookie heaven somewhere around chocolate chip, listen HERE: This recipe is your new favorite, and you haven't even tried it yet.

So let me know when you do, because seriously, I have high hopes.

I stumbled upon a version of this recipe sometime over the holiday season, just about the time when I should have been feeling all cookied out. No such thing in my book, I'm not sorry to say, and this particular one came just in time for my current love affair with fresh ginger. I can find a way to incorporate it into just about anything, really, and desserts are no exception. OF COURSE. In this particular recipe, you'll need:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1 1/4 cups sugar (I used half white, half turbinado)
2 large eggs
2 tablespoons brown sugar mixed with 1 tablespoon hot water
1 teaspoon cinnamon 
3 tablespoons of freshly grated ginger (In hindsight, more might have been better. I know that seems like the crazy talking, but seriously. Even three heaping tablespoons leaves the these soft, buttery cookies more "scented" than flavorful. Then again, I've recently just confessed myself as a ginger fiend, so take this advice with that exact fact in mind.)

To start, preheat your oven to 350 degrees. In a medium-sized bowl, whisk together your flour, baking soda, ground ginger, and salt.

In a large bowl, cream your butter and 1 cup of your sugar until smooth. Living the mixer-free life that I am (SAAAD), I attempted and conquered this feat by hand. Note the rubber spatula. No easy task, my friends, and one I'll be glad to be rid of as soon as I get my hands on this beauty. Or the Yellow Pepper. Or Pistachio. Ah! Oh, and a bigger kitchen. Sheesh.

Add your eggs, your brown sugar/hot water mixture, and grated ginger. Mix these up until thoroughly combined. WITH YOUR MIXER. Or your now very strong right arm, whichever you've got at your immediate disposal.

Slowly add your flour mixture to your wet ingredients. Once both bowls are fully combined, cover and refrigerate until slightly stiff. Which will take about 20 minutes. This is just to make the dough a little easier to handle when it comes time for the fun part.

While you're waiting, grab a small bowl and whisk together the rest of your sugar (1/4 cup) and your cinnamon. Set aside. And wait. Anxiously. Eat another cookie from a recipe you experimented with yesterday. Wait some more.

Sooner or later, twenty minutes will have come and gone, and you can check on your dough in the fridge. Once it's stiff enough, form the dough into 1/2-inch balls and roll in the cinnamon sugar mixture. Place about 2 inches apart on a greased cookie sheet and bake for 10-12 minutes or until lightly browned.

Just a note, these guys don't get very dark, so if you wait until you've achieved that "golden" color, you've gone too far into crunchy territory. The cinnamon will give the cookies more color, but 11 minutes seems to be the perfect time to whisk these out of the oven and onto a wire cooling rack.

I must admit, though I desperately tried to evenly disperse the ginger throughout the batter, some of these cookies had more bite while others remained cinnamon-y sweet. Still, I do think that even with the proper equipment (wistful sigh), an extra scoop or two of ginger, fresh or grated, couldn't hurt. Adjust to taste, I SUPPOSE, and either way, enjoy.