Posts Tagged 'crystallized ginger'

Crystallized Ginger Cookies

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Christmas tiiiime is heeeeeere.

A little Charlie Brown Christmas anyone?  I totally grew up on that movie.  My parents still have the VHS – yup, you heard me, VHS – in their film collection.  And my mom gets super excited when it’s on TV each year.  It’s like network television’s sign that Christmas has arrived.  And we all know that network television is the calendar of the modern age.

Anyway, I LOVE Christmas and was really excited to start getting some Christmas baking business up on the blog.  Since Andrea over at bella eats [and runs] chose ginger as this week’s BSI, what better way to welcome the holiday cheer than to spice up a traditional Christmas ginger cookie!  I adapted this recipe and doubled the ginger fun by adding crystallized ginger to the mix.  And there you have it!  Crystallized Ginger Cookies.

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Here’s the recipe:

1/2 cup turbinado sugar

1/4 cup vegetable oil

2 tablespoons skim milk

2 tablespoons molasses

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 cup crystallized ginger, chopped*

* I used crystallized ginger that was made with raw unrefined sugar.

Preheat the oven to 350*F.  In a large bowl, cream together sugar and oil.  Add skim milk, molasses and vanilla and blend.  In a separate bowl, mix together whole wheat pastry flour, baking soda, salt, ginger, cinnamon and cloves.  Add flour mixture to wet ingredients and blend.  Stir in crystallized ginger.  Dough will be sticky, so you can refrigerate for 15 minutes or so to make it easier to work with.  Roll heaping tablespoons into balls, flatten to about 1/3 of an inch and place on cookie sheet.  Bake for 8-10 minutes.  Let stand two minutes and remove to cool.  Makes 14 cookies.

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These cookies are super soft and super SPICY.  The crystallized ginger really gives them an extra kick!  If you’re a ginger fan, you’d love them.  I do think next time I’ll throw an egg into the batter though – I’d like a little more crispy action around the edges!

Do you have a fun ginger cookie recipe?

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