Well folks, it is that time. Time for me to announce May’s ingredient of the month. Actually, it’s safe to say that I’m about a week late on this one, but you can forgive me, right? For some reason, sleepiness and a writer’s/baker’s block was just getting in my way. Luckily, I think I have mostly gotten through the block. As for the sleepiness, I think that’s just a part of life I’m going to have to deal with on a daily basis.
In the month of March, I picked my favorite Girl Scout cookie, Samoas, as the ingredient of the month. With that, I made some tasty treats, my favorite being my Samoa Cupcakes. The frosting on those cupcakes were just to die for and made me feel like I was sitting at a little bakery – not my messy apartment.
The month of April, I brought you lemons. Such a delightful citrus that kicked us right into the heart of summer. I had such a fun time coming up with some of the best ways to feature lemons, and my favorite (and apparently yours too) was the Glazed Lemon Blueberry Cake.
If you want to see all the other recipes I have made featuring my ingredients of the month, check out the little tab at the top of the page. I’ve made it easy for you to access all these recipes in one place.
This month’s ingredient of the month is going to be a little bit different for me. It’s a step outside of the box. This is an ingredient I don’t use that often and one that I’m not all that familiar with. This may be a challenge for me (which is partly why this is coming to you over a week into the month), but that is the point of this right? To make me a better more rounded baker/chef/maker-of-yummy things. I need to learn to take chances. That is why this month’s Ingredient of the Month is: Ginger!
First of all, let me just tell you that ginger is not very photogenic. It’s not necessarily the prettiest of foods, so please bear with me there! Ginger produces this hot fragrant spice that kinda hits you with a ‘woah! what was that?’ I think it’s so tasty, and I can’t wait to bring you some fun recipes featuring this odd-looking root. I will be using fresh root, crystallized ginger, as well as the ground version this month to show you some of the versatility this ingredient holds.
Today, I’m so excited to bring you a cookie I have been wanting to try for ages! My Honey really likes ginger cookies. To me, they’re just meh. They didn’t really do anything for me. But one day biting into one, I realized, it’s the crunchiness that I don’t like. The taste is great, but I don’t want a crunchy cookie. So when I came across Sweetapolita’s ginger cookies that were apparently soft and chewy, I just had to put on them on the ‘to-bake’ list.
Now for this recipe, I use a crystallized ginger. I’m able to buy it at my local grocery store, but I don’t know how readily available it is elsewhere in the world. If you aren’t able to find this at your store, you can check out this how-to from David Lebovitz. He will direct you on how to crystallize your own ginger at home.
Once you have your ginger situation taken care of, jump right in, and let’s get going!
Soft Ginger Molasses Cookies
adapted from Sweetapolita
2 1/4 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup brown sugar
1/4 cup molasses
1 large egg
3/4 cup crystallized ginger
Granulated Sugar for coating
Preheat oven to 375 F.
Sift dry ingredients together, in medium-sized bowl, mix together, and set aside. In electric mixer fitted with paddle attachment (or you can use hand mixer), cream butter and brown sugar until light and fluffy (about 2 mins). Add egg and molasses and mix for another minute or so, until well-blended.
Add dry ingredients to mixer and mix until well incorporated.
With the mixer on the lowest setting, mix in ginger chips.
With a cookie scoop, make equal balls of dough, then roll in granulated sugar.
Place on cookie sheet with parchment paper or baking mat, approximately 2″ apart. Using the palm of your hand, gently flatten each ball slightly.
Refrigerate sheets for approximately 15 minutes, then bake on middle rack (one sheet at a time works best), for 8-10 minutes. Be careful not to overbake, because they are meant to be chewy. Let cookies cool on sheet before gently removing to cooling rack. Makes approximately 32 small cookies