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You should already know because of the title but:
You’ve seen this in your produce section, right? I keep mine in the freezer and grate it as needed.
So these cookies require two kinds of ginger.
(For those of you born after 1980, that’s Tina Louise.)
CANDIED GINGER COOKIES
3/4 c. butter, softened
1 c. white sugar
1/4 c. molasses
1/3 c. water
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
2 tsp. freshly grated ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 c. minced crystallized ginger.
Turbinado sugar (for rolling)
Preheat oven to 350 Farenheit. In a large bowl, cream together the butter and sugar until light and fluffy. Add molasses and mix well. Stir in water.
In separate bowl, combine, flour, salt, spices and baking soda.
Add gradually to the wet ingredients. Mix until well combined.
Roll into 1″ balls and coat well with Turbinado sugar (regular sugar’s fine…just not as pretty.)
Cook on ungreased sheet at 350 for 10-12 minutes. Tops will be cracked.
May 19th, 2008 at 4:50 pm
Oh, so what is what that sugar is called up here. I remember my mom always kept two kinds of sugar, white and brown, though the brown wasn’t the kind of brown sugar you find here, it was this turbinado sugar. Yay, I learned something new today and those cookies look delicious!
May 19th, 2008 at 6:06 pm
I’m so glad. I learn something new EVERY time I read your fab blog!
May 19th, 2008 at 7:01 pm
Hi those cookies look really good. Found your blog through Entrecard. I really like your blog! It’s really cool the way you do the pictures and everything. Keep up the good work. Maybe I’ll try some of your recipes they all look great!
May 20th, 2008 at 4:16 am
Love your blog!!!
So funny! And wonderful pictures and recipes!!1
I’ll be back!!
May 20th, 2008 at 4:27 am
Love the Gilligan’s Island reference! The cookies look great. Your captions always crack me up.
May 20th, 2008 at 6:56 am
I remember when that show was on in prime time and being called in from playing outside so I could watch it. Man, am I old. I wanted to be Mary Ann.
May 20th, 2008 at 6:57 am
Garsh, thanks! So glad you stopped by.
May 20th, 2008 at 10:43 am
I was really always more a Mary-Ann fan, but hey, the cookies look good!
May 21st, 2008 at 4:19 am
These look totally delicious, and how wonderful to have both fresh and candied ginger in the recipe.
May 26th, 2008 at 12:43 pm
Wow, I love ginger, fresh, candied, baked, cooked. Two types in one cookie sounds amazing! I haven’t been reading my fav. cooking blogs lately because I was in the middle of a big move (still surrounded by boxes), but I see you’ve been up to some yummy stuff as usual!
May 31st, 2008 at 1:35 pm
Just in case anybody is wondering how to make these more like gingersnaps, it turns out that trying to halve the recipe and inadvertently putting in the full amount of water does the trick (just keep baking them until they stop being so weird and gooey in the middle). Thin crunchy cookies are good too, right? Right?
Sigh.
May 31st, 2008 at 1:53 pm
Thin, crunchy cookies are my favorite cookie…wait, so are thick, chewy cookies. Thanks for the tip!