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Level up your cookie game!
It’s the time of year when we all begin to crave these favorite fall flavors. I submit that these Fresh Ginger Cookies are going to fulfill those cravings better than any pumpkin-spice-whatever could hope to do. They’re chewy and rich and just so satisfying, alongside a cup of coffee or tea. How about a fantastic mid-day pick-me-up or after-school snack?
Maybe pack some up to take on your weekend leaf-peeping expedition, if you’re lucky enough to live where there are awesome fall colors.
In any case, I think you’ll be surprised by how much that touch of fresh ginger elevates these cookies. Now, I love rich, gingery cookies like my favorite Molasses Crinkles. I just posted a recipe a few days ago for Whole Wheat Gingerbread Brownies. Those are both true keepers when it comes to recipes with fantastic warm spicy flavors.
But then I thought about adding fresh ginger to cookies, and these little wonders are the result.
And, just for kicks, we’re going to throw in some freshly grated lemon zest too, because we already have our microplane out, so why the heck not? Fresh ginger and lemon are a match made in heaven, and they definitely make these cookies irresistable.
Ginger tips and tricks
When shopping for fresh ginger, I always try to find nice plump, large pieces. You don’t want ginger that looks limp or withered at all, because it won’t have much flavor. It’s easiest to peel ginger by scraping down the sides with a teaspoon. Using a peeler of any kind is a lot harder and you’ll end up wasting a lot of the ginger, along with the peel, and possibly some of you. A spoon takes off just the thin skin from the ginger without any of yours. Very easy to do. Then, I like to use a microplane which is a very fine grater to get the ginger ready to use.
If you’re worried about the ginger going bad, you can freeze it. Peel the entire root, gate it all up, and make little piles equalling a teaspoon each on a piece of parchment paper laid on a plate, and pop it in the freezer. Once the ginger is frozen, put it in a ziplock bag where it will keep as nice as fresh for a few months at least. But, while you have it grated up, maybe decide to make these Spicy Peanut Noodles for dinner tonight. They’re an excellent way to use ginger!
Fresh Ginger Cookies
- 3/4 c soft butter
- 1 cup dark brown sugar
- 1 egg
- 1/2 cup dark molasses
- 1 tablespoon freshly grated ginger
- 1 tablespoon fresh lemon zest
- 2 & 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1. Cream the butter and sugar until well blended.
- 2. Add the egg and beat several minutes, until light and fluffy.
- 3. Beat in the ginger and lemon zest.
- 4. In a smaller bowl, whisk together the dry ingredients
- 5. Beat in the dry ingredients, until uniformly combined.
- 6. Drop by tablespoonfuls [or a medium cookie scoop, which is what I use] on the prepared pans, leaving an inch and half or so between, to allow for spreading.
- 7. Bake for 8 to 10 minutes. The3y should be slightly browned across the tops and still a bit soft in the middle.
- 8. Remove from pans to a rack, and when completely cool they can be stored for a week at room temperature and longer in the fridge. Can also be frozen - layer in a container with parchment paper, so they don't stick together.
These Fresh Ginger Cookies will be fantastic for fall get-togethers or maybe a part of your Christmas cookies this year. As noted in the recipe, they can be frozen by layering them in a container with parchment paper, so that they don’t stick together. If using on a cookie tray or in a gift box, let them thaw completely before adding them.