If you love ginger, you’ll love these cookies. I’ve been obsessing over ginger lately.
A lot of recipes that i make call for ginger and I simply could not stand the taste of it,
but i refuse to leave it out. Also I’ve been reading on how good it is for your health.
So I’ve been working around it… trying to find a way to cook with it and actually enjoy it.
I pretty much found out to use it in moderation and pair with other ingredients that go well
with ginger. Now i will cook with ginger, matter of fact even bake.
fresh ginger cookies
recipe adapted from: Kay Chun, Real Simple, JUNE 2001
- 2 1/2 c. all purpose flour
- 1/2 t. baking soda
- 1/2 t. ground ginger
- 1/4 t. salt
- 1/4 c. unsalted butter
- 1 1/4 c. sugar, divided
- 2 large eggs
- 2 T. dark corn syrup
(i used light, but if you have dark use dark)
- 3 T. fresh grated ginger
(i used two, i thought three was too much)
- 1 T. ground cinnamon
1. heat oven to 350 degrees.
2. in med. bowl combine: flour, baking soda, ground ginger
& salt; set aside.
3. cream butter and 1 c. of sugar on med. speed until smooth.
add eggs, corn syrup & ginger; mix until well combined.
blend in the flour mixture, cover and refrigerate until
slightly smooth. (i placed dough in freezer for 30 minutes.)
4. in small bowl combine cinnamon and remaining sugar.
form dough into 1/2 inch balls and roll into cinnamon sugar.
place on greased cookie sheet and bake 10-12 minutes
or until lightly browned. cool and enjoy.
they are great with coffee and tea. makes about 5 dozen.