Every Christmas I make ginger snap cookies. All right. That makes it sound as though I’ve been doing this forever. The fact of the matter is, I only started doing this last year. In their short traditional lifetime, however, they’ve touched the bellies of many people and have only been well received.
Last year was my experimentation year with them. The first few batches were slightly over baked, as well as experimental in terms of ingredients since I was making some substitutions from the original recipe. One batch even ended up without baking soda (I was rushing, obviously) and fell flat.
Then, I got it. I found the ginger snap groove.
Now, they’re perfect. Each. Time.
Sparkly Ginger Cookies
adapted from a Canadian Living magazine recipe, 2008
¾ cup unsalted butter (softened) / margarine
1 cup white sugar
¼ cup honey
¼ cup finely chopped crystallized ginger
2 cups all purpose flour
1 tbsp ground ginger
1 tsp baking soda
1 tsp cinnamon (or more if you prefer)
½ tsp ground cloves
¼ tsp salt
– In a large bowl, beat together the butter/marg and sugar until fluffy followed by beating in the egg and syrup. Stir in crystallized ginger.
– In a separate bowl, whisk together your dry ingredients (flour, ginger, baking soda, cinnamon, ground cloves, salt) and stir into the butter/marg mixture slowly.
– Refrigerate dough until firm: anywhere from 1-2 hours.
– Place your turbinado sugar in a shallow bowl and begin rolling your dough. One tsp per cookie is plenty. Roll the ball through the turbinado sugar to coat and place on a greased cookie sheet, or parchment lined cookie sheet. Keep the balls about 2″ apart.
– The fun part: bake in a 350°F oven until the edges brown (approximately 12-14 mins) and let cool on the pan for a couple of minutes before transferring to a rack to cool completely.
Why is that the fun part? Every oven is different and I’ve definitely found that pulling the cookies out at the optimal time is the key to making sure these little guys taste great. I’ve found 12 minutes is my key time this year. Last year, it was 11 minutes. If you wait too long they get too hard, but pull them out at just the right time and the exterior is a bit crunchy and the inside soft. It’s perfect.
This recipe will yield about 70-80 cookies. I doubled this recipe earlier this month and ended up with 160 cookies. Well worth the time to come out with so many delicious treats.