Soft and Sugary Ginger Cookies
4-6
30
minutesThis recipe is from our friend and blogger Theresa over at Outlander Kitchen. Theresa is from the tiny island of Pender, B.C. The recipe is entitled Ginger Biscuits, but since around these parts a biscuit is what’s eaten at breakfast with butter and jelly, we reworked the recipe name. Here’s how she describes these goodies: “soft cake-like cookies spiced with ginger and cinnamon and studded with little bursts of salt.” Crystallized Ginger studs the interior with warm flavor and Ginger Sugar provides the sweet crunch on the exterior. So, so good. Inside and out.
Recipe Adapted from Outlander Kitchen.
Ingredients
1 cup butter, softened
1 1/3 cup Brown Sugar lightly packed
1/4 cup Honey
2 Eggs
3 cups All-Purpose Flour
4 tsp Ground Ginger
2 tsp Baking Soda
1 tsp Vietnamese Cinnamon
1 tsp Fleur de Sel
1/2 cup chopped, Crystallized Ginger
1/2 cup Ginger Sugar for rolling
Instructions
- Preheat oven to 375°F.
- In a stand mixer with paddle attachment, cream butter with brown sugar until fluffy. Beat in honey and eggs until well combined and smooth.
- In another bowl, combine flour, ground ginger, baking soda, Vietnamese Cinnamon and Fleur de Sel. Stir into wet ingredients until just mixed. Stir in crystallized ginger if using.
- Shape into golf ball-sized balls and roll in Ginger Sugar to coat. Place on an ungreased or parchment -lined cookie sheet 1 inch apart. Do not flatten.
- Bake for 10-12 minutes. Remove from oven and rest on sheets for 5 minutes, then transfer to racks to cool.
