It’s Stir-Up Saturday once again!
Last week, we guaranteed you a Christmas Cake with absolutely no candied fruits. Well, this week, we’re fitting in the one candied item the kids absolutely adore…Ginger! When I asked the kids what their “ideal cookie” would be, they both concurred – Gingerbread! With this in mind, they demanded a new, very special ginger cookie for the holidays. So, after much “difficulty” testing recipes in the kitch, here are the spectacular results…
Soft Gingerbread Crackle Cookies with Candied Ginger
- 2 c all purpose flour scant
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp kosher salt
- 1 c unsalted butter room temperature
- 1/3 c unsulfured molasses
- 2/3 c brown sugar
- 1 tsp vanilla
- up to 1 c candied ginger roughly diced
- granulated sugar for rolling the cookies
- OPTIONAL: a dash of fresh-grated ginger
- OPTIONAL: 1 cup chocolate chips for chocolate-dipped tips [not pictured] + 1 tbs oil or cream
- OPTIONAL: nuts sprinkles or coconut to add to chocolate-dipped tips [not pictured]
- In a bowl, stir together the dry ingredients.
- In a mixer or by hand, blend the butter, molasses, vanilla, and sugar until fluffy.
- Add the fresh ginger if desired.
- Beat in the egg.
- Slowly mix in the dry ingredients until just combined.
- Add the diced candied ginger by the eighth-cup until the dough is studded with ginger to your liking.
- The dough will be sticky.
- Turn the dough onto plastic wrap, press into a disc and refrigerate for 1-2 hours
- Heat oven to 325.
- Scoop out dough with cookie-scoop or spoons and form into 1.5 in balls.
- Roll in sugar. [At this point, you can freeze your dough in balls for later use.]
- Place on parchment lined sheets. [If desired, flatten ball with hand. I don’t bother.]
- Bake for 10-12 minutes for a cookie that is crackly on the outside and soft on the inside. Bake longer for a crispier result.
Pro-tip: Chocolate Dipped Tips
- If you really want to go for the gold, you can dip one quarter to one half of these [or any] cookies in chocolate.
- Use a microwave at 75% power or a bowl over a boiling water bath to melt a cup of your favourite chocolate chips or chopped chocolate.
- [Add a teaspoon of vegetable shortening or oil or up to a tbs of cream to prevent siezing if desired/necessary.]
- Dip up to one half of each cookie in chocolate.
- Go super-pro and dip chocolate-dipped cookie in nuts, sprinkles, coconut or other topping if desired.
- Cool on wire racks set above the used parchment from baking, silpats or a washable tray.