Saturday, November 21, 2020

Crackled Ginger Cookies + Bonus! Ice Cream Sandwiches #SundayFunday


Today we're in our third week of a new blogging group; a fun group will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating.  Today Sue is hosting and she's just given us the prompt of 'that holiday feeling'. Here's the line-up...

Crackled Ginger Cookies


So, have you been baking like mad during this current shelter-in-place order? I have! And now that we're heading into the holiday, cooking baking has been kicked up a notch or two! I've recently shared my Olive Oil Gingerbread and Mocha Crinkles. But Jake requested ginger cookies. My ginger snaps are always a favorite, but he wanted to try them rolled in sugar. Done. He declared these 'red book' worthy, so I'm reviving that designation. That's a story for another day though.

Ingredients 
makes approximately three dozen 2" cookies

Cookies
  • 2-1/4 cups flour
  • 2 teaspoons baking soda
  • 1" knob fresh ginger, peeled and grated
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • ¾ cup organic granulated sugar + more for rolling
  • ¼ cup molasses
  • 1 egg
  • ¾ cup crystallized ginger pieces, diced

Ice Cream Sandwiches
  • favorite (or just available!) ice cream - we tried it with egg nog this time


Procedure

Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats; I used baking stones for these.
  
Beat together butter and sugar in a large mixing bowl until lightened and creamy. Beat in the molasses and egg. 

Sift the dry ingredients and mix well. Fold in the crystallized ginger and gently knead the dough into a ball. You can chill the dough for easier handling; I didn't for this batch.


Pinch off dough pieces and roll them into walnut-sized balls, approximately 1-1/4 to 1-1/2-inch balls. Roll balls in sugar. 


And place them on your baking sheet about two inches apart. Place in the preheated oven and bake for 8 to 10 minutes for a chewy cookie or 12 to 14 minutes for a crispy cookie. 


Remove from oven and let cool completely on baking sheet or wire rack. If you know me at all, you know that I don't have much of a sweet tooth, despite all my baking.


But these smelled so good. I actually ate two!


Bonus! Jake wanted to turn them into ice cream sandwiches and I had a pint of honey ice cream. So, we did.

Smash one scoop of ice cream between two cooled cookies. Press cookies together to flatten the ice cream scoop slightly. Serve immediately.

That's a wrap for this week's #SundayFunday. Next week the group will be back to share recipes that revamp those Thanksgiving leftovers. Stay tuned...

6 comments:

  1. They look wonderful. I'll have mine with ice cream too please.

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  2. I haven't gotten around to doing ginger cookies yet as I am behind a little bit on baking. But we do some type every year. It must be some kind of law. These look like they would disappear in seconds!

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  3. I've made several batches of Ginger cookies so far this year, but I may just have to try your recipe for a change of pace. I love the idea of making an ice cream sandwich.

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  4. I like the use of fresh ginger here. Crackled ginger cookies with ice cream looks a good treat.

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  5. Chewy ginger cookies are my favorite. I made them from your recipe last year substituting brown sugar for molasses (impossible to find here) but they didn't turn out anything like these. I'm not sure it was 100% due to lack of molasses. I should consult America's Test Kitchen.

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  6. I am a complete sucker for anything ginger in baked goods - and I love that you turned these into ice cream sandwiches!!

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