Ginger Cookies
These cookies pack a triple punch with ground ginger, freshly grated ginger, and crystallized ginger. A touch of honey tempers the bite and adds richness. We love to build these into sandwiches with Cinnamon Ice Cream (page 143) in the winter or Plum Sorbet (page 144) in the summer.
Recipe information
Yield
Makes about 2 dozen 3-inch cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Butter two 12 × 17-inch rimmed baking sheets. Set aside.
Step 2
Cream the butter and sugar together in a large mixing bowl with a hand mixer on high speed until light and fluffy, about 3 minutes. Add the egg and continue to mix on low speed until just incorporated.
Step 3
Mix together the flour, baking soda, salt, and ground ginger in a bowl. Add half of the flour mixture to the butter mixture and mix to combine. Add the fresh ginger, crystallized ginger, and honey and mix to combine. Add the remaining flour mixture and mix to combine. The dough should be fairly sticky.
Step 4
Chill the dough in a bowl covered with plastic wrap in the refrigerator for at least 30 minutes.
Step 5
Using a small ice-cream scooper, scoop the dough into 1-inch balls and place on the prepared baking sheets, leaving at least 2 inches between cookies.
Step 6
Bake for 12 minutes, rotating the pan halfway through baking, until the cookies are brown around the edges and lightly colored in the center.
Step 7
Let the cookies cool on the baking sheet for 2 minutes before transferring them with a spatula to a wire cooling rack to fully cool.
