Gingered Sugar Cookies

These have a subtle gingery flavor...so don't be astounded if you're not thrown back from the taste of ginger. But this makes a lovely, delicate tea-like cookie.

Gingered Sugar Cookies
adapted from America's Test Kitchen Family Cookbook

Prep time: About 5 minutes
Total Time: 40 minutes plus cooling time
Makes: about 2 dozen cookies

Ingredients

• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp grated ginger
  
• 14 TBS (1 3/4 sticks) unsalted butter, softened
• 2 tsp vanilla extract
• 2 large eggs
• 2 TBS chopped crystallized ginger
  

Recipe

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees F.
   
2. Process 1/2 cup sugar with the grated ginger in food processor until fragrant, about 10 seconds. Place sugar/ginger mixture in a shallow dish for coating and set aside.
3. In a separate bowl, whisk the flour, baking powder and salt together and set aside.
4. Beat the butter and the remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then the eggs, one at a time, and then add the crystallized ginger. Beat until well combined, scraping down the bowl and beaters as needed.
5. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.
6. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the sugar mixture to coat. Lay the balls on two parchment-lined baking sheets, spaced about 2 inches apart. Flatten the cookies with the buttered bottom of a drinking glass, then sprinkle any of the remaining sugar over the flattened tops. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
7. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cook completely.

Enjoy!!

Gingersnaps

I wasn't really thinking when I was baking, so I apologize for the lack of photos on this one...

The gingersnap is one of my favorite cookies - and I think it's perfect for this time of year! Truth be told, I'm not a huge fan of gingerbread men. I do love me some gingerbread, and gingersnaps. But it's something about the texture with those little men and a lack of ... pop with the flavor.

I made these for a little cookie swap I went to over the weekend. It's a simple cookie with pizazz, and easy to make to boot. So, without further ado...

Gingersnaps
(Courtesy of the Betty Crocker Cookbook)
Prep: 15 minutes
Bake time: 8 to 10 mins per sheet
Yield: About 4 dozen

Ingredients
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated Sugar

1. Heat oven to 375 degrees F.
2. Beat the brown sugar, shortening, molasses and egg in a large bowl with an electric mixer on medium speed. (These can also be mixed with a spoon) Stir in the remaining ingredients except for the granulated sugar.
3. Lightly grease a cookie sheet.
4. Shape the dough by the rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet.
5. Bake 8 to 10 minutes or until just set. Immediately remove from cookie sheet to wire rack.

These cookies are best the next day after the flavors have had time to meld...

Enjoy with some sorbet or a nice cup of tea!!