This recipe for classic ginger cookies is made with chopped crystallized ginger and white chocolate chunks for the best gingersnap cookies with chewy edges, a soft middle, and a crackled finish.
My baking list every year includes a gingerbread house and, of course, gingerbread cutout cookies. 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.
As with most Canadian cookbooks, my issue is how the measurements for solids (like flour and sugar) are given in cups and millilitres. I would love to see weights included, grams or ounces, instead of the volume. Maybe if I mention this enough, somebody important will read it, and get the message! 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-centred ginger cookies that will definitely satisfy the gingerbread-obsessed who are tight on time. The addition of crystallized ginger adds a punch of flavour to the cookies, and the white chocolate (or milk chocolate as suggested by Trish Magwood) makes them a little decadent. Other options if you are in the mood for ginger cookies and gingerbread variations:
- slice-and-bake gingerbread cookies
- crystallized ginger cookies
- glazed soft gingerbread cookies
- german gingerbread cookies
- matcha gingerbread cookies
Stewie's ginger cookies
- 2 cups (250 grams) all-purpose flour
- 2 tsp (10 mL) baking soda
- 2 tsp (10 mL) ground ginger
- 1 tsp (5 mL) ground cinnamon
- ½ tsp (2.5 mL) Diamond Crystal fine kosher salt
- ¾ cup (175 grams) unsalted butter room temperature
- 1 cup (200 grams) granulated sugar plus extra for rolling
- 1 large egg room temperature
- ¼ cup (60 mL) molasses
- ½ cup (125 mL) chopped crystallized ginger
- ¼ lb (110 grams) 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.