Fresh Ginger Cookies
These are maybe just a touch above your usual ginger cookies! Fresh ginger makes all the difference in these chewy, yummy cookies. #yum #cookies #gingercookies
Servings: 30 Cookies
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
See notes on ginger in the blog post for tips on using fresh ginger.