On Monday night, I baked these ginger cookies to bring in to work. They were a success, but then again, free food is always a success. I found the recipe on Edible Garden, made some changes of course, but the biggest change I made was, er, actually putting the ginger in! I’m sure she did, but her recipe doesn’t say anywhere when to actually add the ginger.
Mine came out less puffy than hers, probably having something to do with the fact that I thought I had more than one egg, but I did not, so I just made do. Either that or I thought I’d added two teaspoons of baking soda but had only added one, but I’m pretty sure I got that right… pretty sure. But they were still chewy instead of crunchy, which was a plus. Crunchy cookies are pointless, in my opinion, unless we are talking about Oreos, in which case they’re only good crunchy. Anyway, they were still good and everything, so why not save on eggs and just use the one? I used fresh ginger, grated, since I had that and not ground ginger powder, and I also doubled her recipe (hence the more than one egg – I bet you’re all looking at her one-egg recipe and thinking “so what that you only had one egg?”), because hers says it makes 24, and we have about 40 people in our office. So 48 would be a nice amount to take in, right? Hahaha. It made WAY MORE than 48. By my count, there were, ah… 72. I took in most of them – kept maybe a dozen at home for Matt and myself to snack on – and they STILL all disappeared. One guy said they were good, “but I’ve only had 3 so far.”
to make 72 cookies
4 cups flour
1 1/2 cups butter, softened
2 1/2 cups sugar
1 tbsp fresh ginger, grated
2 tsp baking soda
1/2 tsp salt
2 tbsp water
6 tbsp brown sugar
some more sugar to roll the cookies in at the end
Preheat the oven to 350.
Ok. Lots of recipes call for sifting the flour and stuff together at the start. I don’t have a sieve or a sifter, so I just whisk them to combine, hoping that will aerate things enough. Maybe it doesn’t make a difference. I don’t know. So sift or whisk the flour, salt, and baking soda together, and set them aside.
In a stand mixer, cream the butter and sugar until light and fluffy.
Beat in the egg.
Stir in the water, brown sugar, and ginger.
Stir in the flour mixture gradually.
Make the dough into walnut-sized balls (note: I had to have Matt tell me how big he thought a walnut was; I’m hopeless at gauging size when the comparison item isn’t right there, so I wonder whether this may have contributed to how I got so many cookies) and roll them in sugar.
Arrange them on your cookie sheet, allowing for a decent amount of spreadage. The original recipe asked you to flatten them a bit; this was unnecessary in my experience.
Bake for 8 – 10 minutes.
Cool on the sheet for 5 minutes or so, and then the rest of the way on a cooling rack.