I’ve taken up being a substitute teacher again here in the states to save for school and between remembering how magically weird kids can be sometimes and then remembering how quickly it can wear off, I’ve managed to make these cookies. They’re spicy, soft, chewy, and pack a punch when you add candied ginger gems to them. If you don’t like the spice of ginger in large quantities, maybe take a rain check on candying your ginger and just add freshly grated or powdered ginger in your dough instead.
1:1 parts water and sugar
cubed bits of peeled ginger
- Peel the ginger roots and cut it up into small bite size bits. A half size of your pinky nail is a good measurement.
- Bring the water and sugar mixture to a boil.
- Add ginger. Reduce to a simmer.
- Simmer for 10 minutes.
- With a slotted spoon, dish them out onto parchment paper and let dry a bit. Roll the pieces in caster sugar and set aside.
1 c. dark brown sugar
3/4 c. unsalted butter, softened
1/4 c. molasses
2 1/4 c. ap flour
2 t. baking soda
1 t. ground cinnamon
1/2 t. ground cloves
1/2 t. cardamom
pinch of salt
1/2 c. candied ginger pieces
caster sugar for rolling dough in
350 F / 180 C
- Cream the wet ingredients together (egg, butter, sugar, molasses).
- Add the dry ingredients, but not the candied ginger.
- If using a stand mixer, mix the dough until the flour combines and the dough becomes dark and wet again. Might take a minute or two. If using a bowl and spoon, work it until you get the same result.
- Once your dough is fully combined, mix in the candied ginger with a spatula or wooden spoon.
- Roll into teaspoon size balls and then roll in sugar until evenly coated. Stick a few more pieces of candied ginger into the tops if you want and then gently press them into thick disks.
- Bake for 10-12 minutes. Just until dry and spongy.