Ginger Crunch Bars - Secret Recipe Club

Have you ever seen Leigh's blog, Chit Chat Chomp?  It's got such a warm, homey, comforting feeling to it.  Looking at the pictures of all the delicious things she makes, you just can't help but sigh in contentment and happiness.  I definitely had fun looking through her recipes.  

I just love the holiday season.  The pretty lights, the cheerful music, and, of course, the treats with their seasonal spicy flavors.  That's why I picked her Crunchy Ginger Slice for this month's SRC.  They are perfect for this time of year - minimal ingredients, super quick and easy to throw together for any party, and the gingery flavor just has Christmas written all over it. 

The only change I made was to increase the amount of ginger powder in the cookie base.  Also, since I didn't have any golden syrup, I substituted with a 50/50 mixture of light and dark corn syrups.  I think the icing was the best part of these cookies.  I don't even know how to describe it.  It's like a ginger candy/caramel that's sweet and sticky, but melts in your mouth.  Simply lovely.  I dressed up the finished bars with some Christmas-y sprinkles and now they're all ready to share with my friends.

Thanks Leigh for a sweet holiday treat!  

Crunchy Ginger Slice (adapted from Chit Chat Chomp)

1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. ginger powder
1/2 c. sugar
1/2 c. butter, softened

Ginger Icing:
1/3 c. butter, cut in small pieces
1 Tbsp. light corn syrup
1 Tbsp. dark corn syrup
2 1/4 tsp. ginger powder
3/4 c. powdered sugar

Preheat oven to 350F.  Cream the butter with the sugar.  Add the flour, ginger powder, and baking powder and mix until well combined.  Press the mixture into a parchment paper-lined 8x8 pan and bake for 35 min., or until golden and firm to the touch.  Set aside.

To make the icing:  Place the butter, corn syrups, and ginger powder in a saucepan over medium heat and cook for 2-3 min., or until butter is melted.  Add the powdered sugar and whisk to combine.  Pour icing over the cookie base.  Chill for 1 hour or until set. 

Brown Butter Ginger Chocolate Chip Cookies

 

Even though I've found the BEST chocolate chip cookie HERE, I still can't resist trying yet another recipe.  Besides, this recipe was kinda different from all the others since it called for the addition of ginger.  It sounded like a delicious twist to your everyday cookie.

What I really liked about these cookies was their texture.  They stayed thick, even after baking, and had this amazing crisp exterior that gave way to an absolutely perfect chewiness within.  It was the kind of cookie that you'd get from a bakery.  And, even though I couldn't taste the ginger, they still tasted fantastic.  I gave these to someone for their birthday and was told that they couldn't get enough of them and that they were gone in no time.  Which means that these cookies are definitely worth making (and giving if you can bear to part with a few of them).

Brown Butter Ginger Chocolate Chip Cookies
(adapted from Une Gamine dans la Cuisine)

11 Tbsp. butter, softened
1 Tbsp. vanilla
1/2 c. sugar
1/2 c. + 3 Tbsp. light brown sugar
1 tsp. ginger powder
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 egg, lightly beaten
1 c. semisweet chocolate chips

Melt 10 Tablespoons of butter in a medium saucepan (set the remaining 1 Tablespoon aside). Cook over medium heat, swirling occasionally, until the butter turns brown and develops a rich nutty aroma- about 5-8 minutes, depending on the heat. {Note: The butter will go through a "foamy" stage, once it settles down, keep a close watch on the colour.} Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature. 

Combine the cooled brown butter with the remaining 1 Tbsp. butter.  Beat with the sugars.  Add the egg and beat to combine.  Combine the flour, baking powder, baking soda, salt, and ginger powder.  Add to the butter-sugar-egg mixture and mix well.  Fold in the chocolate chips.  

Line a cookie sheet with parchment paper. For each cookie, measure out about a 1/3 cup of dough (I made my cookies smaller - about 2 Tbsp. each). Form each into a ball, place on the cookie sheet, and flatten slightly (to a little less than 1/2-inch thickness). Once all the dough has been measured out, cover the sheet with plastic wrap and chill for about 12 hours. {Note: The longer you chill the dough, the better the flavour!}

When you're ready to bake: Preheat the oven to 400 F. Line another cookie sheet with parchment paper. Place about 4 cookies on the sheet--leave about 1-inch of space between each cookie. Bake for 8-11 minutes, or until the cookies are light golden in colour.

Note:  I forgot to let them chill for the 12 hours, but will definitely do it next time.  Either way, the cookies still tasted great.   

Gingerbread Biscotti - SRC

It's time for another Secret Recipe Club post! This month, I was assigned to Isabelle's blog, Crumb. I was totally familiar with her blog having made her Chocolate Mint Crackle cookies before, which my sister and I devoured. So, I was thrilled to have the chance to officially make something from her blog for this month's SRC.


She had many tantalizing recipes on her site, but the one that caught my eye was for Gingerbread Biscotti. I simply love gingerbread and I'll take it in any form - cookie, cake, scones, ice cream - they're all delicious to me. It doesn't matter that it's not anywhere near Christmastime or that it's like 80 degrees outside. There's just something about that warm combination of spices that makes my tastebuds dance. But, for me, a little spice is just not enough. I need a LOT of spice to satisfy me.


Which makes this Gingerbread Biscotti perfect because it is packed with spices! It uses a whopping three tablespoons of ginger powder alone, not to mention the cinnamon, cloves, nutmeg, and allspice for a total of one whole quarter cup of spices. Now we're talking!




This biscotti did not disappoint one bit. The spicy flavor came through in every bite and it was the best gingerbread biscotti I have ever eaten. I drizzled mine with some dark chocolate and sprinkled on some chopped almonds, but you could also use white chocolate like Isabelle did.

Thanks Isabelle for one awesome recipe!

Gingerbread Biscotti (adapted from Crumb)

1/3 cup butter
1 cup brown sugar
3 eggs
1/4 cup molasses
1 tsp vanilla extract
3 1/4 cups all-purpose flour
1 tbsp baking powder
3 tbsp ground ginger
1/2 tbsp ground cinnamon
1 tsp each ground cloves and allspice
1/4 tsp ground nutmeg
1/4 cup crystallised ginger, finely minced (I left this out)

dark chocolate, melted
chopped almonds

Preheat the oven to 350F. Grease a cookie sheet.

In a large bowl, cream together butter and brown sugar. Beat in the eggs, one at a time, until mixture is smooth; add molasses and vanilla.

In another bowl, sift together flour, baking powder and spices; stir in the minced ginger. Add flour mixture to the wet ingredients and stir until the dough begins to come together. Turn out dough onto a clean surface and knead gently until combined.

Divide dough in half and shape into two 12″ long rolls. Place the rolls on the prepared cookie sheet, and then pat each one down into a flat log, which should be roughly 3 inches wide and 3/4 inches thick, leaving at least 2 inches of space between the logs.

Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool for about 10 minutes.

When cool enough to handle, place the logs on a cutting board and cut with a serrated knife held slightly at an angle into 3/4 inch wide slices.

Arrange the slices on the baking sheet, placing them cut side down, and return to the oven for 10-15 minutes per side or until crisp. Set on a wire rack to cool completely. If desired, drizzle biscotti with melted dark chocolate and sprinkle with chopped almonds.

Gingerbread Scones - SRC

For this month's Secret Recipe Club, it was my pleasure to be assigned to our sweet host's blog, The Heritage Cook. She had so many amazing looking recipes on her blog that I ended up with a list of about 20 different things and then had to take on the difficult task of narrowing it down. But, I finally decided on the Gingerbread Scones.


I did make a few changes to the recipe. First of all, I increased the amounts of the spices to 1 1/2 tsp. ginger powder and 1 tsp. of cinnamon. I also increased the amount of brown sugar to 4 Tbsp. In addition, since I was using a rather strong brand of molasses, I added only 3 Tbsp. of it to the recipe and used 2 Tbsp. of honey to make up the rest and mellow the taste. Finally, I drizzled the scones with some melted white chocolate and sprinkled some candied ginger on top.


These scones were delightful. I literally can't stop nibbling on them. I'm really glad I upped the sugar and spices because the flavor was spot-on gingerbready. Plus, the scones were so soft and moist right out of the oven, no dry hockey pucks here. I'm totally glad that I picked these for this month's assignment. Thanks Jane for one lovely recipe.

Gingerbread Scones (adapted from The Heritage Cook)

2 c. all-purpose flour
3 Tbsp. brown sugar (I used 4 Tbsp.)
1 tsp. ground ginger (I used 1 1/2 tsp.)
1/2 tsp. cinnamon (I used 1 tsp.)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I used salted butter and omitted this)
1/4 c. cold butter
1/3 c. molasses (I used 3 Tbsp. molasses + 2 Tbsp. honey)
1/4 c. milk (I used skim milk)
1 egg, separated

melted white chocolate, for drizzling
chopped candied ginger

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk, and egg yolk until smooth; stir into the flour mixture just until moistened. Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 12 wedges and place 1 inch apart on prepared baking sheet.

Beat egg white until frothy; brush over scones. Bake for 12-15 min. or until golden brown. Remove from pan to wire rack. Serve warm. If desired, drizzle with melted white chocolate and sprinkle with candied ginger.

Two Last Cookies and the Winner

The end of the quest at last!!! But, before I announce the winner, here are the final recipes.

The last two cookies out of the dozen recipes I tried were Martha Stewart's Ginger Cookies and the Chewy Gingerbread Cookies from the blog, "Fork Fingers Chopsticks."

The cookies from Fork Fingers Chopsticks had the best texture out of any cookie I tried. They were so rounded and thick and crackled on top to boot. However, the taste was a little milder than I would have liked.


Chewy Gingerbread Cookies (Fork Fingers Chopsticks)

2 1/2 Tbsp. fresh ginger, peeled and grated
1 1/4 c. crystallized ginger, finely chopped
2 Tbsp. ginger powder
1 Tbsp. cinnamon
1 tsp. cloves
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
12 Tbsp. unsalted butter, room temperature
3/4 c. brown sugar
1 large egg, beaten
3/4 c. large grain sugar (for rolling)

Preheat oven to 350 degrees. Adjust racks – one in top 1/3 oven – second in bottom 1/3 oven.

Peel and grate fresh ginger; set aside. Finely chop crystallized ginger; set aside.

In a large bowl, whisk together the ground ginger, cinnamon, cloves, flour, baking soda and salt. Add crystallized ginger, separate if it clumps and stir to incorporate. Set aside.

In a medium-size skillet or small pot, over low heat, add butter – when it has melted almost half way. Turn off the heat and add the fresh ginger, brown sugar, molasses. Mixture should be warm to touch not hot. Add beaten egg and stir to incorporate. Pour over flour mixture. Stir until combined – do not overwork the dough.

Shape dough into balls (1/2 tablespoon dough for small cookies – 1 1/2 inch; 1 heaping tablespoon dough for 3 inch). Balls should be placed at least 2 inches apart for smaller cookies/ 3 inches for larger.

*Optional: For a prettier cookie, coat each ball with large granule sugar/sea salt before baking.

Bake for 8 to 9 minutes for small cookies; 10 – 12 for larger. Cookies are done when they have risen and cookies crack. Do not overbake – underbaking is better. Store in airtight container for about 1 week.


On the other hand, the Martha Stewart Ginger Cookies had great flavor to them. But, they came out flatter, though still wonderfully chewy. Flavorwise, my family also preferred Martha Stewart's to the ones from Fork Fingers Chopsticks.

Martha Stewart's Ginger Cookies (from Martha Stewart)

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.

Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

And now . . . the winner and some honorable mentions.

1. Crackly Topped Spice Cookies


These were hands-down the winners in terms of taste. Perfectly spicy without any one spice overpowering the others. One bite will leave you wanting for more.

2. David Lebovitz's Nonfat Gingersnaps


The texture was a little too soft, but my family and I still gave them a thumbs up in terms of taste. Besides, they're fat free. You can't beat that. I'd indulge in these anytime.

3. Martha Stewart's Ginger Cookies


While we wish these would have been thicker, we still couldn't deny that Martha Stewart knows her stuff when it comes to ginger cookies. The flavor was spot-on good.

Well, it's been quite the quest. I don't know if I can look at another ginger cookie, at least anytime soon, but I've still enjoyed myself. More importantly, I've finally found ginger cookie recipes that will be keepers in my book. Thanks so much for following me along on my journey and I hope you'll be able to try some of the winning cookies. Merry Christmas!

Nonfat Gingersnaps

It's true that the holidays are for indulging. Still, wouldn't it be nice to have your cake and eat it too, or in this case, eat your cookies and NOT have to run yourself ragged at the gym the next day? Enter David Lebovitz's Gingersnaps. They're totally fat free, using applesauce in place of butter and egg whites instead of whole eggs.

His gingersnaps are actually based off of Ina Garten's Ultimate Gingersnaps, which I blogged about earlier in my quest. He changed it up though by adding more ginger and decreasing the cloves. This totally remedied the critiques I had about her recipe - not enough ginger and too much cloves. He also adds a good amount of black pepper. I was curious to see how they would taste with his improvements.


The cookies really were quite good. In fact, we loved how they tasted and you don't miss the fat at all when it comes to flavor. But, apparently, omitting the butter leads to a slight problem in texture. The cookies, though baked through, were a little too soft, and quite gooey on the bottoms. Of course, if you don't mind that sort of thing, then these will definitely be the cookie for you. Besides, the fact that they're fat-free is a big plus and I like that I could indulge on these without the guilt. On that basis alone, I would make these again for sure.

Stay tuned because the last two ginger cookie recipes will be posted later today. Then, the final winner will be announced on Friday morning.

David Lebovitz's Nonfat Gingersnaps (from David Lebovitz)

1 cup, packed (180g) dark brown sugar
1/4 cup (75g) applesauce
1/3 cup (45g) molasses (preferably mild-flavored)
2 1/4 cups (315g) flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
2 large egg whites, at room temperature
1/2 cup (50g) finely-chopped candied ginger

additional sugar (about 1/2 cup, 100g) mixed with a big pinch of cinnamon for rolling the cookies

1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.

2. Meanwhile sift together the flour, baking soda, spices, and salt.

3. After five minutes, stop the mixer, scrape down the sides, and add the egg whites. Beat another minute.

4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.

5. Stir in the chopped candied ginger. Chill the batter very well.

6. To bake the cookies, preheat the oven to 350F (180C).

7. Line two baking sheets with parchment paper or silicone baking mats.

8. Pour some cinnamon-scented granulated sugar in a shallow baking dish. Scoop the cookies into heaping tablespoon-sized balls (about the size of an unshelled walnut) and plunk them down into the sugar.

Afterward, use your hands to form the dough into sugar-coated balls: don’t be shy with the sugar either. It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.

9. Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread.

10. Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.

Note: DL uses 1/2 cup plain applesauce and cooks it down to a thick paste amounting to 1/4 cup. According to him, this makes for a denser, chewier cookie.

Sugar Baby's Ginger Cookies

These Ginger Cookies by Sugar Baby's Gesine Bullock Prado was also a popular recipe that I found when scouring other food blogs. What caught my eye was that it called for adding some white pepper in addition to the other spices. Since I like a little heat in my cookies, I decided that I had to try this recipe as well.

The baked cookies didn't have that crackled look, but they were still thick and chewy. I could definitely detect the heat from the white pepper and, unlike the Ina Garten Ginger Cookies, this time I could taste the ginger. But, even then, the taste still failed to wow my family and I. Somehow, it just didn't have that flavor that I always think of when I think of ginger cookies. But, there's still three more recipes left to try before this search ends and I have a few frontrunners in mind as well. As to which one will be the winner, all will be revealed by the end of this week.

Ginger Cookies (Gesine Bullock-Prado)

1 c. unsalted butter, room temperature
1/3 c. white sugar
1/2 c. brown sugar, packed
1/4 c. + 2 Tbsp. molasses
1 egg
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 Tbsp. ginger powder
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. white pepper
granulated sugar for rolling

Preheat oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, white sugar, brown sugar, and molasses until light and fluffy. Add the eggs, one at a time, incorporating well after each addition.

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and pepper. With the mixer on low speed, gently add the flour mixture until just incorporated. Be very careful not to overmix. Fold in the crystallized ginger and chill the dough, covered, for a few hours or overnight.

Using a large cookie scoop, scoop the cookies and dip them in sanding sugar so that they are completely coated. Place the cookies on a parchment-lined sheet pan, spacing them 2 inches apart to allow for spreading.

Bake for about 15 minutes. The cookies will crack a bit but should still be soft in the middle. Place on wire racks to cool. Makes about 30 cookies.

Ina Garten's Ultimate Ginger Cookies

This recipe had tons of reviews on the Food Network website and many bloggers have raved about it as well. So, I just had to see what everyone was talking about and decided to try Ina Garten's Ultimate Ginger Cookies.

There are several things that set this recipe apart. One is that they are made with oil instead of butter. Secondly, they have very little ginger powder in them. However, they do have a lot of ground cloves. I wondered how all this would affect the taste.

As you can see, the cookies came out beautifully. They have that classic crackled look on the top and they were also thick and chewy, just how I want my ginger cookies to be.


Tastewise, however, they were simply "meh." I couldn't detect any ginger flavor in them, which is not surprising since I mentioned that the amount of ginger powder is clearly outnumbered by the other spices. I could detect the flavor of the cloves which was a bit off-putting. Plus, I think you really do need the flavor that can only come from butter.

No offense to anyone who has tried this recipe and liked it. But, as for my family and I, the search still goes on.

By the way, today will be a double posting day. Look out for Ginger Cookie #9 later this afternoon.

Ina Garten's Ultimate Ginger Cookies (by Ina Garten)

2 1/4 c. all-purpose flour
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger powder
1/4 tsp. kosher salt
1 c. dark brown sugar, lightly packed
1/4 c. vegetable oil
1/3 c. unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 c. chopped crystallized ginger (I left this out)
sugar for rolling

Preheat the oven to 350F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Eat Healthy Ginger Cookies

Just when I thought I was doomed to have flat cookies forever, it happened. I got my thick and chewy cookies!

It could be because there's no eggs in this recipe. Instead, an equal volume of milk is substituted, hence there's less fat in these cookies. Less fat means less spreading in the oven, or so I've heard. It could also be because I also increased my baking temperature to 375F in hopes of getting the cookies to set quicker before any spread could occur. But, whatever the reason, these cookies puffed in the oven, stayed puffy even after cooling, and resulted in yummy bites with that cakey chew that I so long for.


Plus, these cookies have a ton of ginger powder in them and very little amounts of other spices, so the ginger flavor really shines through. At the same time, it is not at all overpowering.

I'm glad I got to try these neat little cookies because they turned out great!


Ultimate Ginger Cookies (Eat Healthy Your Way)

• 2 cups all-purpose flour
• 2 1⁄2 tablespoons ground ginger
• 1 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon salt
• 3⁄4 cup granulated sugar
• 1⁄2 cup canola oil (I used butter)
  
• 1⁄4 cup molasses
• 1⁄4 cup soymilk (I used regular milk)
  
• 1 teaspoon vanilla extract
• 1⁄4 cup finely chopped crystallized ginger
  
• 2 teaspoons grated fresh ginger
• 1⁄4 cup turbinado sugar

Preparation

1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray or line with parchment paper.
2. Sift flour, ground ginger, baking soda, cinnamon, cloves and salt into a medium bowl. Combine granulated sugar, oil, molasses, soymilk and vanilla in a large bowl with a whisk or electric mixer on medium speed. Stir in crystallized ginger and fresh ginger. Then stir in the dry ingredients until well combined. The dough will be sticky.
3. damp hands, shape the dough into 30 balls (about 1 tablespoon each). Place about 12 balls on the prepared baking sheet about 2 inches apart. Press turbinado sugar onto the top of each cookie. (If you don’t have coarse sugar, you can sprinkle the top of each cookie with a little granulated sugar instead.) Bake the cookies, one batch at a time, until slightly puffed and beginning to brown around the edges, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough.

Bon Appetit Ginger Cookies

These cookies come from Bon Appetit's site and are somewhat similar to the Crackly Topped Spice Cookies I made last week. The difference is that there's no cayenne pepper or nutmeg in them. Based on this, I was curious as to whether they could possibly be as good as the other cookies. After all, I do like my cookies spicy.

But, when all was said and done and cookies were baked, I was pleasantly surprised. These cookies still had a lot of delicious flavor in them. True, they weren't quite as spicy as the other cookies, but they were really very good. Unfortunately, I couldn't get my cookies to be thick, chewy, and puffy like I wanted. I've pretty much resigned myself to the fact that until I replace my oven, it'll be flat cookies all the way. But, at least they'll always be tasty either way.

If you're not the kind of person who likes a lot of heat in your cookies, then these would be a great alternative.

Woo-hoo. We're halfway through the quest!


Chewy Ginger Cookies (from Bon Appetit but adapted by A Catalogue Raisonne)

2 c. all-purpose flour
3 tsp. ginger powder
2 tsp. cinnamon
1 tsp. cloves
2 tsp. baking soda
3/4 tsp. salt
3/4 c. crystallized ginger, minced (optional)
1 c. packed dark brown sugar
3/4 c. unsalted butter, room temperature
1 large egg
1/4 c. mild-flavored molasses

Combine first 6 ingredients and whisk to blend. Mix in crystallized ginger if desired.

Beat brown sugar and butter until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix until just blended. Cover and refrigerate 1 hour.

Preheat oven to 350F. Spoon sugar in thick layer on small plate. Using wet hands, form dough into 1 1/4" balls. Roll in sugar to coat completely. Place balls on baking sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 min. Cool on sheets 1 min. Carefully transfer to racks and cool.

Crackly Topped Spice Cookies

Have you ever heard of Anna's blog, "Cookie Madness"? It is full of treats of all kinds - cakes, pies, and of course, cookies. I've been reading her blog for some time now. In fact, one of the recipes on her site, for the Ultimate Stand Mixer Chocolate Chip Cookies, made my fave list when I went on a search for the best CCC of them all. So, I figured that it was very likely that I might find THE ginger cookie recipe on her site.

After perusing through a bunch of recipes, I settled on the Crackly Top Spice Cookies. Judging from the recipe, these cookies would be anything but mild. They have a whole tablespoonful of ginger powder AND cinnamon in them plus cloves, nutmeg, and cayenne pepper to bring the heat. Sounds like my kind of cookie.


Mine didn't come out with the crackly tops, but appearance is not the most important thing. They were super chewy which is just how I like them. Then, as to their taste. With the first bite straight from the oven, I was speechless. It's like I could taste all the different spices individually as well as blended together into one lovely harmony. Then, there was just the tiniest bit of heat at the back of my throat from the cayenne pepper. It was surreal. I have no doubt that these would be absolutely sensational drizzled with a little melted white chocolate.

Looks like this is the frontrunner for now.

Crackly Top Spice Cookies (from Cookie Madness)

2 c. all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. ginger powder
1 Tbsp. cinnamon
1 1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
1/2 c. + 2 Tbsp. shortening (I used margarine)
1 c. sugar
1 large egg
1/4 c. mild molasses (Grandma's)

First, mix together all the dry ingredients - flour through nutmeg. Set aside.

Beat together the shortening and sugar until light and fluffy. Add the egg and molasses and mix well.

Stir the flour mixture into the sugar mixture. Cover the dough and chill for an hour or overnight.

Preheat the oven to 375F. Shape dough into one inch balls. Roll dough in crystal or coarse sugar. Place 2 inches apart. Bake for 10-12 min. or until the cookies are crackly looking and crispy around the edges.

Makes 2 1/2 dozen cookies

Alice Medrich's Triple Ginger Cookies

Woohoo, it's Week 11 of the 12 Weeks of Christmas Cookies!


Yes, believe it or not, it's another Triple Ginger Cookies, this time from Alice Medrich. But, just because the name is the same as the other cookie, does not mean that the recipe is also identical.

Alice's recipe differs from Emily's in a number of ways. First of all, there's a higher flour to butter ratio. Secondly, the butter is to be melted rather than simply softened. Third, this cookie has ginger powder (naturally) but it also has cinnamon and a little allspice. Fourth, unlike Emily's recipe which used only white sugar, Alice's recipe uses a combo of both white and brown sugar. Finally, there are 2 tablespoons of fresh grated ginger in these cookies as opposed to Emily's cookies which only had half that. This led me to believe that her cookie would be spicier and more flavorful than the one I posted yesterday and I just had to try it out and see if that was true.


Well, as it turns out, these were the most flavorful out of all the ginger cookies I've made so far. They came out a little crisper than the others, but that might have been because I baked them a tad too long. Of course, there's no way to tell whether these will be THE best, especially since I've still got another spicy one to post today and a third batch of cookie dough sitting in my fridge. The search must go on!

Triple Ginger Cookies (from The Dogs Eat the Crumbs)
by Alice Medrich - Chewy Gooey Crispy Crunchy

2 c. flour
2 tsp. baking soda
2 tsp. ginger powder
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 stick melted butter
1/4 c. molasses
1/2 c. granulated sugar
1/3 c. brown sugar
2 Tbsp. fresh grated ginger
1 large egg
3/4 c. chopped candied ginger

Preheat the oven to 350F

Position the oven racks in the top third and lower third of the oven.

Line the baking sheets with parchment paper, or leave sheet unlined.

In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl and mix thoroughly with a whisk or fork.

Combine the warm butter, molasses, both sugars, fresh ginger, and egg in a large bowl and mix thoroughly. Add the flour mixture and chopped candied ginger and stir until incorporated. The dough will be soft.

Form the dough into 1-inch balls (1/2 oz of dough for each). Roll the balls in the Demerara or raw sugar and place them 2 inches apart on the baking sheet. Bake, in batches (form the rest of the balls while the first batch is baking ), for 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. Rotate and turn the sheets about halfway through the baking time. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer.

Cool the cookies completely before storing.

Triple Ginger Cookies

Today's ginger cookie of choice comes from Emily Luchetti's book, "The Fearless Baker." The one thing that sets her cookie recipe apart from all others is that they are flavored with ginger, ginger, and only ginger. Well, I was looking for the ideal "ginger" cookie, wasn't I? I just had to see how a pure, unadulterated ginger cookie would stack up to all the others with their combos of spices.

And the verdict? They were wonderfully chewy and soft, which I liked. As for how flat they are, well, my oven flattens everything so I'm sure you could get much thicker cookies than I. But, as for the taste (cause that's what really matters), I think all those years of eating ginger cookies made with ginger and other spices has made my tastebuds biased. In comparison to the other cookies I've tried so far, this one was really mild.

I was rather surprised, especially since the recipe uses a whole tablespoonful of fresh ginger. Shouldn't that have given it some major kick? Well, I did a little research to find the answer.
According to Wikipedia, the ratio of fresh ginger to dried ginger (aka ginger powder), when substituted for one another, is 6:1. So, in essence, the amount of fresh ginger I used would only equal an extra 1/2 teaspoonful of ginger powder. There's my answer. That small amount added to the ginger powder (4 1/2 teaspoons total) in a recipe this large would certainly not give me the spicy punch I was looking for.

However, that does not mean that only dried spices will do for the ideal ginger cookie. I still have some other recipes to try that use fresh ginger and I'm eager to see how the hypothesis plays out. Who knew I could learn so much from a ginger cookie?

Triple Ginger Cookies (from "The Fearless Baker" by Emily Luchetti)

1 Tbsp. fresh grated ginger
14 Tbsp. unsalted butter, softened
1 1/4 c. sugar
1 large egg
1/4 c. molasses
2 1/4 c. all-purpose flour
1/4 c. finely chopped candied ginger
4 tsp. ginger powder
1 tsp. baking soda
1/4 tsp. sea salt

Preheat oven to 350F and line baking sheets with parchment paper.

Combine the flour, ginger, baking soda, and salt. Stir in the candied ginger.

Beat the butter and sugar on medium speed until creamy. Add the egg. Beat in the molasses and grated fresh ginger. Add the flour mixture and mix until everything is combined.

Place a rounded tablespoonful of dough, spaced a few inches apart on the cookie sheet. You may want to rotate the cookie sheets halfway through to make sure the cookies bake evenly. Bake for about 14 min. until browned. Wait until they cool for a few minutes on the cookie sheet then transfer to a wire rack to continue cooling.

Aunt Helen's Gingersnaps

No, I don't have an Aunt Helen. Rather, this recipe came from a book I read called, "Fleece Navidad" in which one of the characters has an Aunt Helen who supposedly makes really good gingersnaps.

The recipe calls for more ginger powder than most recipes and has some cinnamon in it as well. It also uses dark brown sugar to add to the rich molasses flavor.


My finished cookies weren't very thick, but at least they weren't super flat. Since they were thicker than Alton's cookies, this meant that they also had a softer chew which I liked. Plus, they had a nice spicy flavor too which will probably deepen over the next couple of days (if they last that long before getting eaten).

After tasting these, I agree with the character in the book. Aunt Helen does make good gingersnaps.


Aunt Helen's Gingersnaps (from Fleece Navidad)

2 1/2 c. all-purpose flour
1 Tbsp. + 2 tsp. ground ginger
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 c. packed dark brown sugar
1 large egg
1/4 c. molasses
1/4 - 1/2 c. white sugar, for rolling (I used turbinado sugar)

Heat oven to 350F. Lightly grease cookie sheets. Mix flour, ginger, cinnamon, baking soda, and salt in a small mixing bowl. Cream butter and brown sugar together in a medium bowl, mixing well. Add the molasses and mix until blended. Add in the flour mixture.

Cover bowl with plastic wrap and chill for 15 min. Then take out and roll into 1 1/4-inch balls. Roll balls in sugar and place 2 inches apart on prepared cookie sheets. Bake just until puffed and cookies look dry - anywhere from 9-14 min. Do not over-bake or cookies will become hard. Carefully remove with metal spatula to wire rack to cool.

Makes approximately 32-40 cookies

Alton Brown's Gingersnaps

It's Week 10 of the 12 Weeks of Christmas Cookies and today also kicks off my quest for The Best Ginger Cookie by Christmas.

To me, the epitome of a ginger cookie is thick, soft, and chewy and bursting with full-on spiciness in every bite. So, when I saw that Alton Brown's Gingersnap recipe calls for triple ginger goodness - fresh, candied, and powdered, I knew that I absolutely had to include his recipe as one of my twelve. Besides, the man totally rocks and his recipes are always a success.

The one thing that makes his recipe different from all others I've seen is that it doesn't use any cinnamon at all. It does, however, have a little cardamom.


The cookies, once baked, were totally flat. I even chilled the dough and tried again, but they still turned into cookie pancakes. I wondered if my oven was to blame, but then I saw a picture of Alton Brown holding these cookies and his were flat too. So, I guess that's just the way these are meant to be (granted, they are supposed to be "snaps" after all). Despite the lack of thickness, these cookies were still nice and chewy with crisp edges and they stayed chewy for days after too.

They had a good gingery flavor that wasn't too strong. I kind of like my cookies with a little more kick to them but still found these to be quite tasty. My biggest recommendation regarding these cookies would be to let them sit for at least a day before you eat them, because the flavors do deepen with time.

Will these be the "best" cookie? It's too soon to tell. But, the quest is off to a yummy start. One down and eleven more to go!


Alton Brown's Gingersnaps (Food Network)

1 3/4 c. all-purpose flour
1 Tbsp. ginger powder
1/2 tsp. cardamom
1/2 tsp. cloves
1 1/2 tsp. baking soda
10 Tbsp. unsalted butter, room temperature
1/2 tsp. salt
1 c. dark brown sugar
1 egg
1/4 c. molasses
2 tsp. grated ginger
1/2 c. candied ginger

Preheat the oven to 350 degrees F.

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

The Best Ginger Cookie by Christmas

If you've been following my blog for awhile, then you probably remember the summer madness that was "The Great Chocolate Chip Cookie Quest of 2011." After going through thirteen recipes, dozens of cookies, and hundreds of chocolate chips, I finally discovered the BEST chocolate chip cookies ever. So, it was totally worth it in the end. That said, I wasn't sure if I'd want to go through such an experience again anytime soon.

But, that was then and this is now. Six months have passed and I've regained my cookie mojo. This time, I'm on the search to find the perfect recipe for one of my favorite cookies of all time - the ginger cookie. Somehow, the ones I've tried up till now, while being good, just weren't great. That's gotta change.

Thus begins my new quest - "The Best Ginger Cookie by Christmas (for short, the BGCBC)." That's right, starting tomorrow and every Monday-Thursday thereafter for the next three weeks of December, I will be posting a new ginger cookie recipe and hope to announce the ultimate ginger cookie before Christmas arrives. That should give plenty of time so you can make it for your own holiday platters, if you so desire.

So, the question is, what makes the ultimate ginger cookie? Is it a combo of dry spices only or does fresh ginger add more of a zing? Speaking of spices, just which spices should you use? There's the traditional combo of ginger, cinnamon, and cloves/allspice. But, what about cardamom, nutmeg, or a dash of black/white/cayenne pepper? And would the cookie be better off with some crystallized ginger?

I've been scouring food blogs for weeks and finally compiled a master list of 12 ginger cookie recipes, each one different in some way. By the end of this quest, I hope to have all the answers and be able to choose one recipe and say that THIS IS IT. It's gonna be one sweet and spicy ride and I hope you'll follow along.

Let the cookie madness begin!!!

Our Family's Gingerbread Cookies

What with Christmas getting closer (after all, this is Week 8 already of the 12 Weeks of Christmas Cookies), I just had to share my family's recipe for gingerbread cookies. Making these cookies during the holidays has been a long cherished tradition. Every year, we come up with a different decorating theme. One year, it was cartoon characters. Another year, we decided to dress them in hula skirts and aloha shirts (since we're from Hawaii). It's always a fun time and we love showing off our artistic skills (though my youngest sister surpasses us all with her cookies). Of course, the best part is eating them.


Gingerbread Cookies

2/3 c. light brown sugar, packed
2/3 c. dark corn syrup
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1 1/2 tsp. baking soda
2/3 c. butter or margarine
1 egg
4 c. flour

Put sugar, syrup, spices, and salt in a large saucepan. Bring to a boil. Add the baking soda and butter and stir until the butter melts. Remove from the heat and let the mixture cool a little. Stir in the egg and then the flour. Mix well.

Form the dough into disks, wrap them in waxed paper, and chill until they are firm enough to roll. Roll out on a floured surface to about 1/4" thickness. Cut in shapes and bake at 350F for about 12-15 min. Decorate with icing as desired.

Citrus Ginger Blondies

Can you believe it's already November? We're already halfway through the 12 Weeks of Christmas Cookies and time is flying by. I'm still sticking with my spice theme and so this week, I chose to make these Citrus Ginger Blondies that I saw on Redpath Acts of Sweetness.


Imagine, chewy bars with three kinds of zest, three kinds of juice, and a combo of four spices. Really, you can't go wrong with that. One taste of the batter (before adding the eggs of course) and I had a feeling these were going to be something special. Then, one whiff of that glorious aroma when they came out of the oven and I couldn't wait try them. The blondies are a little on the cakey side, but I think chilling them would make them more blondie-like. Not that I'm complaining because the taste is out of this world. The flavors combine beautifully and the candied ginger is definitely a must. I also sprinkled a little raw sugar on top which gave it a yummy, crisp crust.


The creators of these blondies suggested topping them with cream cheese icing but it's not necessary cause they are plenty good without it. Of course, a little extra indulgence never hurt anyone, especially during the holidays, so frost away if you want. Tis the season after all.


Citrus Ginger Blondies (Redpath Acts of Sweetness)

1 1/3 cup all-purpose flour(
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup butter
1/4 cup + 3 tablespoons granulated sugar
3/4 cup + 2 tablespoons brown sugar
2 teaspoons vanilla extract (I used vanilla powder)
1/4 cup candied ginger, chopped
2 tablespoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Juice and zest of 1 lemon, 1 lime, and 1 orange
2 eggs
1/2 - 1 Tbsp. raw sugar (for sprinkling)

Preheat over to 350F.

Cream butter in a mixer until light and fluffy. Add sugars and beat until well combined. Add eggs one at a time and beat until fluffy. Add the vanilla.

Add the candied ginger, zest, and juices from the lemon, lime, and orange. Combine the flour, baking powder, salt, and spices. Add the dry ingredients to the wet ingredients and beat until just combined. Spread the batter into a greased 8x8" pan. Bake for 25 min. (mine took 40 min.).

Note: If you want, you can sprinkle the top with the raw sugar about halfway through the baking time (i.e. when the batter is about halfway set).

Iced Hermits

It seems like Christmas comes earlier and earlier each year. The other day, I was at Macy's and was shocked to see that the Christmas trees were already up and they were selling Christmas decorations. I mean, come on, it's not even Halloween yet. That said, treats are a year-round thing, so I see nothing wrong with trying out recipes in preparation for those Christmas platters and gift baskets.

For this week's 12 Weeks of Christmas Cookies, I decided to make Martha Stewart's Iced Hermits. They are loaded with a triple ginger kick - ginger powder, candied ginger in the bars themselves, AND a sprinkling of more candied ginger on top.

The final result is oh so good. Chewy, spicy bars and the icing is not to be skipped, it is literally the icing on the cake. It all made for a delicious experience. Plus, the candied ginger on top makes them look all sparkly, almost like Christmas ornaments themselves. Yes, Christmas in the stores can wait, but as for the Christmas treats, I say bring them on!

Iced Hermits (Martha Stewart)

1/2 c. butter

1 3/4 c. flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1 Tbsp. ginger powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

1/4 tsp. white pepper

pinch cloves

1 1/4 c. dark brown sugar (I used light brown)

1 egg

1 egg yolk

1/4 c. molasses

1 c. candied ginger, chopped

Icing:

1/4 c. brown sugar

2 Tbsp. milk

2 Tbsp. butter

1 tsp. vanilla

1 c. powdered sugar

Butter a 10x15" baking sheet. Combine the dry ingredients. Cream the butter and brown sugar. Add the molasses, then the egg and egg yolk. Stir in 1/2 c. candied ginger, then mix in the flour mixture. Spread in the baking sheet and bake at 350F for 18-22 min.

For the icing: Combine the brown sugar, milk, and butter over medium heat. Cook till the butter melts and sugar dissolves. (I just did this in the microwave) Remove from heat and whisk in vanilla and powdered sugar.

Drizzle the bars with the icing and sprinkle with the rest of the candied ginger. Let sit 15 min. to let icing set then cut into bars.

Makes 36 squares

Cranberry Orange Ginger Bread

When I was a kid, I remember how I only liked bread if it was white, and, of course, that meant the squishy, air-filled, breads you find in the supermarket aisle. Thank goodness my palate has since changed and I've grown to love breads of all kinds and flavors and textures. Yup, those supermarket breads no longer have a presence in my home.


Now only fresh, homemade bread appears on my table and it's anything but plain white. I specifically search for recipes that are full of something special that will wow the tastebuds, and boy do I ever have a lot of recipes all queued up just waiting to be made.

This time, since dried cranberries were super cheap, I decided to make this Cranberry Bread found on The Avid Baker. It's got that delicious combo of cranberries and orange, but this time in a yeast bread instead of a quick bread. Naturally, I couldn't resist dressing it up just a little with some candied ginger. I just knew it would pair well with the flavors.



I just loved how this bread was studded with fruit in every bite and the orange was not at all overpowering. That's just how I like it and the ginger also added a yummy touch. Not to mention that the egg glaze turns the crust into something truly superb (I could nibble on that alone and be happy). The bread is a little denser than others which probably means that it would make one fantastic french toast too. With breads like this, who needs storebought? I definitely can't wait to bake bread again.


Cranberry Orange Ginger Bread (adapted from The Avid Baker)

1 1/2 c. bread flour
2 Tbsp. sugar
1 1/4 tsp. yeast
1/2 tsp. salt
1/4 c. milk, warmed to 110F (I used skim milk)
1 large egg
1 Tbsp. butter, melted
1-2 Tbsp. orange juice
2 tsp. orange zest
1/2 c. dried cranberries
1/4 c. chopped crystallized ginger
1 egg yolk mixed w/ a little water (for glazing)

Combine the milk and the yeast with a pinch of sugar and let sit till foamy, about 5 min. Add the melted butter, egg, orange juice, and orange zest and stir until well blended.

Add the flour a half cup at a time until the dough no longer sticks to the side of the bowl (you may need to add a little more - the dough will still be tacky though). Transfer to a floured work surface and knead the dough until smooth and slightly tacky, but not sticky, adding more flour if necessary, about 7 min. Knead in the dried cranberries a little at a time. You can also knead in the ginger now or see below for what I did. Form the dough into a ball.

Oil a large bowl. Add the dough to the bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Grease two mini loaf pans. Punch down the dough. Turn dough out onto a floured surface and divide into two pieces. Roll each piece out into a small rectangle. At this point, you can sprinkle the ginger on top and then roll it up jelly roll style and put it into a mini loaf pan. Repeat with the other piece of dough. Cover with plastic wrap and let rise about 1 hour until doubled in size. You can sprinkle more ginger on top if you wish. Glaze with the egg yolk + water. Bake at 350F for 25-30 min. Let cool in pans for a few minutes then remove to a wire rack to cool.

Notes:

1. I put my dough into the fridge overnight for the first rising.
   
2. The original recipe called for 1/2 Tbsp. orange extract, but the orange zest + juice works just as well.
   
3. The recipe above is half the original recipe which gave me two mini loaves.