If you are a fan of ginger, like I am, this is the cookie for you. Soft with a crisp edge, chewy with a spicy ginger flavor, mmm, how do I stop at one? Well, I didn't, I ate two of these tempting delights. You see, I am not a big fan of frosting or glazes so the above cookie looks all pretty and I had to try one, but I prefer the unglazed version in the photo right before the recipe. I may not need the extra sweetness on my cookie, but when company is coming you want to dress your cookie up a bit.
I think the key difference with this cookie, versus just any old ginger cookie, is the crystallized ginger pieces. Finely chopped and dispersed throughout the cookie are these genuine bits of tasty ginger. Then you add in the sweetness of a mild honey, which helps to make the cookies so moist and chewy.
I think January needs some spicing up, it has been cold, dark, dreary, blustery and everything is white; yes, dark and white at the same time (be sure to take your vitamin D, people). It is time for a little sunny warmth, even if it comes in the form of a cookie, I will faithfully go to the gym tomorrow. This recipe makes a mere 14-18 cookies so if you share them, there won't be a lot sitting around the next day to tempt you.
Ginger Honey Cookies
~adapted from Gourmet, 2007~
Makes 14-18 cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup finely chopped crystallized ginger
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/4 cup mild honey
Preheat oven to 350 degrees F.
Whisk together flour, baking soda, ginger, and salt in a bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.
Drop heaping tablespoons of dough 2 inches apart onto an ungreased baking sheet.
Bake until golden, 10 - 12 minutes (cookies will spread flat). Cool for a few minutes on sheet until they are firm enough to move, then transfer to a cooling rack with a baking sheet underneath.
Ginger Glaze: (optional)
2 cups confectioners' sugar
4 tablespoons milk
1/2 teaspoon vanilla
2 teaspoons finely chopped crystallized ginger
In a small bowl mix sugar, milk, vanilla, and ginger (separating the ginger as you put it into the bowl so that it is not in one clump), mix thoroughly. Once the cookies are cool, and while they are still on the cooling rack, drizzle glaze over the top, letting the excess drip onto the baking sheet beneath.
Sense of Home / Recipes / Cookies
