Sometimes you come across a HUGE piece of fresh ginger and you decide to crystallize a batch of it Urself! Sometimes you just buy some crystallized ginger and get on with ur life! This is that kind of a day… Either way, these are some heavenly babies!
4 cups all purpose flour
½ teaspoon salt
½ teaspoon nutmeg
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
1 cup granulated sugar
1 cup packed brown sugar
1 cup unsalted butter at room temperature, cut into cubes
2 large eggs
1 tablespoon vanilla extract
4 tablespoons crystallized ginger, chopped almost to a powder
In a large bowl, whisk together the flour, salt, nutmeg, baking soda, cinnamon and ground ginger.
In bowl of stand mixer, add the sugar, brown sugar and butter.
Beat on medium high until fluffy, about 2 minutes.
Add eggs one at a time, and beat on medium low until well incorporated.
Now let’s attend to the crystallized ginger after you scrape the bottom of the bowl with a rubber spatula. Because we don’t want anyone to chip a tooth on what they think is a big bite of cookie heaven, ur crystallized ginger should look like this:
Now add the vanilla extract and the crystallized ginger and mix well on medium low.
We are now ready to start adding the flour mixture in batches, if I can get your attention away from the wonderful aroma of ur dough! The crystallized ginger adds a flavor boost that is not to be missed!
Add the flour mixture about a cup at a time, and beat on low. The dough will start to form into a ball once all the flour is added, signaling cookie dough success!
Pinch off a golf ball size piece of dough and roll it in your palms into a smooth ball and drop it into a small bowl of granulated sugar and roll it around to coat the ball. You will get about 4 dozen balls.
Now refrigerate the cookie balls for about 30 minutes until firm. Chilled cookie balls will result in a cookie with a beautiful crackly crunch surrounding a soft chewy center. Trust Ur Mom – it is worth the wait!
Meanwhile, preheat the oven to 350 degrees.
Once chilled, line the balls up about 2 inches apart on a parchment paper lined cookie sheet. Press the ball down slightly with your hand.
Turn on your oven light. Bake for approximately 12 minutes. Cookies are ready to be pulled when the tops have cracked, revealing moist insides peeking through. They will be a little puffed too.
Let them rest on the cookie sheet for a few minutes. They will deflate a little. Move them to a cooling rack.
Now the moment you’ve been waiting for! Pick up a hot cookie and break it open. Look at that soft warm center! Inhale that amazing aroma! Yum!
These will harden up as they cool to the aforementioned crunchy shell with chewy center. Store them tightly sealed in a cool spot for as long as they last! Ur mom wants a cookie…
Adapted from a recipe on Emeril Live.