One last cookie recipe before Christmas. We're finishing up the last bits of baking, wrapping, and other preparation before hitting the road home!
These are a twist on the classic ginger snap, where I tried to really highlight the ginger, rather than making a "spice" cookie. Also, unlike ginger snaps, these are soft and chewy cookies - as much as I've always loved ginger snaps, I always kind of felt like I might chip a tooth eating them. If you want crispy ginger cookies, use white sugar instead of brown, and all purpose flour instead of bread flour. I used honey instead of the classic molasses to let the ginger shine through more; feel free to use up to 1/4 cup molasses instead of honey for a more classic flavor.
To make these "triple" ginger, I used three kinds of ginger: ground ginger, candied ginger, and ginger syrup. The candied ginger and ginger syrup are both the product of the same recipe.
Candied Ginger and Ginger Syrup
Make leftover ginger syrup into ginger ale by combining three tbsp syrup with seltzer and ice cubes in a pint glass; stir.
Yield: about 1-1/2 cups candied ginger, about 1 1/2 cups ginger syrup
8 oz fresh ginger root (a piece about the size of my hand), peeled and cut to a 1/4 inch dice
2 cups sugar, plus 1/4 cup
2 cups water
1. Combine ginger, 2 cups sugar, and water in a sauce pan over medium heat. Stir until sugar mostly dissolves. Simmer uncovered for about 1 hour, until the ginger is tender, stirring occasionally.
2. Spread 1/4 cup sugar on a rimmed cookie sheet. Remove ginger from syrup with a slotted spoon, and toss with sugar. Let this sit out until dry, probably overnight. This is your candied ginger. Store in an airtight container.
3. If the ginger syrup is not thick enough, you can let it simmer for a few more minutes; remember it will thicken more as it cools. Pour syrup through a mesh strainer into your storage container - a mason/ball jar works great. Store in the fridge.
Chewy Triple Ginger Cookies
These cookies will stay soft and chewy. If you don't have ginger syrup, you can substitute more honey, but you might need a bit more ground ginger.
Yield: about 2 dozen cookies
6 tbsp butter, softened
1/2 cup brown sugar
1/4 cup ginger syrup
1/4 cup honey
Zest of one orange
1 3/4 cups bread flour
1 tsp baking powder
1 tbsp ground ginger
1/2 cup minced candied ginger
Optional toppings: white chocolate, festive sprinkles
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together butter and brown sugar. Beat in ginger syrup, honey, egg, and orange zest.
3. In a smaller bowl, combine flour, baking powder, salt, and ground ginger. Add these dry ingredients to the wet ingredients. Stir in the candied ginger.
4. Line baking sheets with parchment paper or silicone liners. Drop dough by rounded tablespoonfuls onto the sheet. Flatten the cookies with your hand; these do not spread very much. Leave about an inch between cookies.
5. Bake for about 12 minutes, until the edges turn golden brown. Let sit on cookie sheet for a few minutes, then remove to a wire rack to finish cooling. Once cool, drizzle with melted chocolate and sprinkle.