I’m not sure how I manage to do this every year, but I put together an amazing insane list of holiday baking that I try to get through. I guess my eyes are bigger than my stomach, or maybe my pen can put to paper such an awesome list of holiday treats that my oven and mixer have no hope of keeping up! At this point, my habit of putting together a mile-long holiday baking list that I slowly shrink down to a handful of recipes is now a family tradition. Would it still be Christmas without the hustle and bustle of crazy amounts of baking?
My baking list every year includes a gingerbread house and, of course, gingerbread men. I think the best part of both of those is the aroma of the molasses and spices as they bake. Plus, I happen to have a soft spot for gingerbread cookie dough. It just tastes so good baked and unbaked.
Sadly, with a busy schedule, there isn’t always time for preparing, chilling, rolling, and cutting out gingerbread. This ginger cookie recipe is a tasty and satisfying substitute to the time-consuming cut-outs. That’s why I love this recipe.
These cookies are simple-made-fancy with add-ins of chopped crystallized ginger and chunks of white chocolate, and the recipe comes from Trish Magwood‘s latest book entitled “In My Mother’s Kitchen” (published by Harper Collins Canada). The book is a collection of Trish Magwood’s recipes (gathered from family and friends), and many of them are probably familiar to most Canadians.
From the typical bake-sale Nanaimo bars to roast beef and yorkshire pudding, this book is full of recipes that most of us Canadians cook and bake on a weekly (if not daily) basis. I was even pleasantly surprised to find the oddly named “Jamaican Shediac Cape Curry” chicken recipe, which tastes remarkably like my mom’s curry sauce (my mom uses Campbell’s cream of mushroom soup instead of the coconut milk).
As with most Canadian cookbooks (like Rocco’s), my issue is how the measurements for solids (like flour and sugar) are given in cups and mililiters. I would love to see grams or ounces included instead of the volume. Maybe if I mention this enough, somebody important will read it, and get the message! I was even surprised that the Jamaican Shediac Cape Curry ingredients included “2 cups (500 mL) of chicken” and “1/2 cup (125 mL) chopped sweet potato” At the grocery store, chicken packages and sweet potatoes don’t come in cup-amounts, so I found it a little hard to shop for that recipe. Grams and/or ounces make everything easier!
Nit-picking aside, I love this book because it’s a collection of everyday and special occasion family recipes, most of which my mom makes a variation of, so I think it’s a great book to refer back to when trying to cook those recipes we Canadians grew up eating.
This recipe yields crispy edged, chewy-centered ginger cookies that will definitely satisfy the gingerbread-obsessed who are tight on time. The addition of crystallized ginger adds a punch of flavor to the cookies, and the white chocolate (or milk chocolate as suggested by Trish Magwood) makes them a little decadent.
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg, room temperature
- ¼ cup molasses
- ½ cup chopped crystallized ginger
- A couple squares of white chocolate, chopped
- Preheat the oven to 375°F. Prepare a couple baking sheets by lining them with parchment or a silicone liner.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt. Set them aside for later.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar.
- Add the egg, and then the molasses, being sure to scrape down the bowl as needed and mixing well between each addition.
- With the mixer on low, slowly add the whisked dry ingredients, then the chopped crystallized ginger.
- Form the dough into 1 inch balls, and roll each in the extra granulated sugar.
- Place them on the prepared baking sheets and lightly press a piece of white chocolate into each ball (don’t squish too much!).
- Bake the cookies for about 8 minutes or until they just start to crack. Let them cool for a couple minutes before transferring them to a wire rack.
Please note that I was happy to receive this book from Harper Collins publishing and Trish Magwood, but my opinion is still my own.