If you're looking for a new recipe to try this holiday season, this is it. These cookies are awesome. Very buttery with a touch of spice. They don't taste anything like a ginger bread cookie if that's what you're imagining.
This isn't a recipe I would normally seek out. I'm a chocolate chip cookie gal all the way. However, I still had candied ginger in the pantry from my morning sickness phase (it didn't help), and some fresh ginger root left over from an asian dish I made earlier this week. I didn't know how else to use them up.
This recipe hasn't been "healthified" in any way. I'm sure you could figure out a way to make it lower fat, reduced sugar, high fiber, etc. if you're so inclined. I should really work on that since I'll probably be making these quite a bit.
Candied Ginger Cookies:
3/4 cup butter
1 cup packed brown sugar
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger
1) In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers.
2) Cover, and refrigerate dough for at least 2 hours, or overnight.
3) Preheat oven to 350 degrees. Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
Bake for 10 minutes in the preheated oven, or until lightly browned.
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