whether you're crazy about ginger or not. It is crispy, crunchy and chewy.
These cookies are crispy and chewy. Although it's a big task to cut the sticky and hard ginger into small, small pieces, it will make cutting the dough log much easier.
- 2 sticks unsalted butter, room temperature
- 1 1/2 cup Turbinado cane sugar
- 2 cup flour
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup crystallized or candied ginger (cut into small pieces/cubes)
- Extra cubed ginger for garnish
- In your mixer with paddle attachment, combine the butter and sugar, on low speed, until smooth. Approximately 2 minutes.
- In a separate bowl, mix the flour, baking powder, salt, and ground ginger.
- Mix the dry ingredients with the butter/sugar, with the mixer on low speed.
- Once the ingredients are combined, add the crystallized/candied ginger. Mix on low until combined throughout.
- Follow instructions for My Perfect Cookie.
- After the logs have chilled for a minimum of 3 hours, take out of the tubes.
- At this stage, you may want to add a crispy edge. Brush the logs with an egg wash and roll in Turbinado cane sugar until evenly coated (optional step).
- Slice the log into 1/4” thick cookies. Remember to roll the log slightly (about 1/8) after each slice to prevent the log from flattening from the weight of the knife. It keeps the cookies round with each slice.
- Place the cookies on parchment or silpat lined baking sheet. Leave about 1” between cookies.
- Put a small piece of crystallized ginger on each cookie.
- Bake in a 350 degree Fahrenheit oven for 15 to 18 minutes. Cookies should be slightly brown.
- Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.