After much research and several experiments, I believe I’ve perfected the ginger cookie – well, for my purposes, at least. My brother noted that they are really “zingy” with all those incarnations of ginger and other spices, so he decided they should be called “Jingers” (you know, like ginger, but zingier). What inspired me, a woman who once said, “if it doesn’t have chocolate in it, it’s not worth baking,” to work diligently to perfect this Jinger recipe? The answer is Dan. His favorite type of cookie is the ginger cookie, which I thought was really weird but since I love to feed people and want Dan to feel fulfilled in his culinary journey through life, I decided to start reading ginger cookie recipes and bastardizing them ALL!! (insert evil cackle here) I would cite my references, but I started reading recipes online a long time ago and just writing down the parts I liked, then I crossed out a bunch of stuff and changed it around as I made the first few batches. The most important person to credit here is Nancy, who told me I should use freshly grated ginger, so she’s kind of the main genius behind the deliciousness of the Jinger. Note that even my own mother, who has an aversion to ginger, loves these Jingers. And here is the recipe:
3/4 cup unsalted butter (room temperature)
1 cup dark brown sugar, packed
1/4 cup dark molasses
1 Tbsp vanilla
1 egg (room temperature)
2 tsp baking soda
3 tsp freshly grated ginger
1 tsp cinnamon
1 tsp allspice
1 tsp salt
2.5 cups flour
1 cup crystallized ginger, chopped
1/4 cup sugar (for coating the balls of dough, later)
- Cream together butter, sugar, and molasses.
- Add egg and vanilla and really give those guys a good hearty whipping with your wooden spoon. Or, if you’re using a stand mixer, just let it keep mixing as you grate your ginger.
- Add baking soda, freshly grated ginger (note, do not try to call these “Jingers” if you don’t use freshly grated ginger), cinnamon, allspice, and salt. Really whip those guys in.
- Slowly add the flour so it doesn’t make a big white cloud.
- When all flour is incorporated, mix thoroughly and then add the chopped crystallized ginger.
- REFRIGERATE dough for at least four hours. Note that this is an important step that, if skipped, will leave you with flat, skinny cookies.
- Preheat oven to 350
- Place sugar in a high sided bowl. (I like to use evaporated cane juice for this part because it adds a nice crystally crunchy texture to the outside of the Jingers.)
- Remove dough in about tablespoon sized scoops, roll each into a ball with your hands, and then toss around in sugar bowl to coat.
- Place sugar coated balls onto cookie sheet, about 2 inches apart.
- Bake at 350 for 15 minutes.
- Cool for about a minute or so in cookie sheet before transferring to cooling rack.
- Enjoy with a nice cup of coffee or tea.