I love ginger. All things ginger. Well, all except for that funky pink pickled ginger that they serve with sushi. So when I saw this recipe on Pinterest, I knew I had to make these cookies. It's amazing that I waited this long, though I originally saw it over 6 months ago!
***Before I talk more about these cookies, I owe you all an explanation and apology, especially those of you who do not follow the JulieBakes Facebook Page. About three years ago, before I even started this blog, I went back to school. Again. For degree #4. The culmination of my doctorate was a portfolio - a 3" binder full of coursework and cases from the previous 3 years. Or as I like to say, full of "blood, sweat, tears, stress, new friends, a few nervous breakdowns....oh, and some school work." Anyway, that portfolio was due a few days ago. I handed it in Monday....and then rushed to work. The past 3+ days since I handed it in were a whirlwind. Work then trivia (our team won!), then work on Tuesday, followed by a train ride to the 'burbs to my parents, a dentist appointment early Wednesday morning, and then spending the day with my mom on Wednesday including a celebratory lunch complete with a glass of prosecco and a nearly two hour nap for me (which comes nowhere near making up for the sleep I lost over the past few weeks while assembling my portfolio), then a train ride back to the city, and then making the dough for these awesome cookies!***
Now, back to the cookies. These cookies have three different types of ginger - freshly grated, ground, and crystallized - and none of the funky pink stuff. While running errands today to get the ingredients I need to make B some authentic homemade Pad Thai (I got the recipe from the cooking class I took when I was in Thailand), I even picked up a giant hunk of fresh ginger for these cookies at the Asian market. I was convinced I had the rest of the ingredients at home, except when it came to making the dough, I realized I had used up my molasses. In a pinch and with the grocery store across the street already closed, I needed a suitable substitute. I had some dark corn syrup, so I used that -- but knowing that corn syrup is way sweeter than molasses, I used 1/3 cup of dark corn syrup (instead of 1/2 cup molasses) and upped the freshly grated ginger by a 1/2 teaspoon. The only unfortunate other issue? When I measured my crystallized ginger, I was 1/4 cup short. Sad :-(. But next time I make these cookies - and there will be a next time - I will be sure to use the proper amount of crystallized ginger....but I might keep my other substitutions the same.
Triple Ginger Crinkles - The Ultimate Ginger Cookies
From Will Cook for Friends
1 1/2 cups all-purpose flour
1 1/2 tsp.
2 tsp. ground ginger
1 tsp ground cinnamon
1/4 tsp. ground
1/4 tsp. ground allspice
1/8th tsp. ground cloves
1/8th tsp. sea
3/4 cup crystallized ginger, chopped fine* (I only had 1/2 cup on hand, but will be sure to use the full amount next time)
(4oz.) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup unsulfured
molasses (I ended up using the dark corn syrup I had on hand - see above - but decreased the amount to 1/3 cup)
2 tsp. freshly grated ginger* (I used a little bit extra - about 2 1/2 tsp - to counteract the added sweetness of the corn syrup, but since I love the taste of ginger, I might use that much in the future)
1/4-1/2 cup granulated sugar, for
As per the original recipe, * Crystallized ginger can be chilled in the freezer to make
chopping easier. Fresh ginger can be stored in the freezer for easier peeling
the flour, baking soda, spices, and salt.
Add in the chopped crystallized
ginger, breaking up any clumps.
In a large bowl,
or the bowl of your mixer, cream together the butter, brown sugar, and
Pour in the molasses (or in my case, the corn syrup) and beat well.
Mix in the dry
ingredients until just combined.
The mixture should be thick and somewhat sticky.
Turn the dough
out onto a sheet of plastic wrap, fold the plastic over itself, and pat into a 1
inch thick disc.
Wrap it up and refrigerate until firm (at least 1-2 hours, or
up to a few days).
Tear or break the dough into about 20 equal chunks,
and roll each into a ball between your palms.
Roll each ball in granulated
sugar, and return to the fridge to keep cool (rolled cookies can be stored in
the fridge, or frozen in an airtight container, for future baking).
Preheat oven to 325F.
Place the chilled balls of dough onto a parchment or
silicone lined baking sheet, spacing them at least 1.5 inches apart.
Bake on the
middle rack for 10-12 minutes, or until the surface begins to crack - for a
crispier cookie, bake a few minutes longer (I like chewy cookies, personally, so I skipped the extra time).
Let the cookies cool 3-4 minutes
before transferring to a wire rack.
Once completely cool, cookies can be stored
in a baggie or airtight container for several days, or frozen...but they won't last that long.