Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, September 24, 2009

Ginger Cookies -- it is Fall after all!

Organic Crystlized Ginger - $7.00
(Small jar)
With most of a big bag of ginger at my disposal, I decided to crystalize some.
A little bit of peeling . . . . cutting into chunks and then simmering in simple syrup
And then a good roll in some additional sugar.
Homemade Crystalized Ginger -- Priceless
(Big Jar)

And what to do with the crystalized ginger? Make cookies, of course!

An easy and a favorite cookie recipe. It tastes like fall! Full of ginger, candied or crystlized ginger and cinnamon. It goes well with a cup of tea in the afternoon.

The recipe makes a good 3 dozen cookies. And they're a cookie that can last although they rarely do. They are so good, that they are usually gone in a thrice!

Ginger Cookies

1 cup sugar
3/4 cup butter, softened
1/4 c. chopped crystallized ginger
1/4 cup molasses
1 egg
2 1/3 c. flour
2 t. baking soda
1 T. ground ginger
1 t. ground cinnamon
1/4 t. salt

Heat oven to 375. Mix 1 cup sugar, butter, molasses and egg in a large bowl. Stir in remaining ingredients except sugar.

Shape dough into 1 inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.

Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

It's inexpensive to candy or crystalize your own ginger. My yield far outweighed the small jar I had in my pantry. The time to make it was minimal (although it took a while to cook).

Candied Ginger

1/2 pound ginger, peeled
2 cups granulated sugar
2 cups water
Additional sugar for coating the ginger pieces

Slice or chop the ginger.

In a medium heavy saucepan, combine the sugar and the water over medium heat, stirring until the sugar is mostly dissolved Add the ginger pieces.

Simmer over medium heat for 1 hour (if you've sliced your ginger very thin, and at least twice that if you've cut your ginger into larger chunks. (Check on them occasionally to make sure they aren't drying out and that the water isn't evaporating too quickly.)

Meanwhile, line a small sheet pan with wax or parchment paper. Spread the remaining 1/4 cup sugar on the lined sheet pan.

When the ginger is done (it will be soft), remove with a slotted spoon to the prepared sheet pan. Toss the pieces in the sugar and spread them out. Let dry several hours or overnight.

I'm joining Michael at Designs by Gollum for her Foodie Friday. It's always fun to share what we've been cooking at Linderhof. Stop by and visit Michael to see what everyone else has been cooking up this Friday!


Poppedijne said...

You think you could use candied ginger in sirup instead of your candied ginger made from scratch??
I lover ginger cookies. They leave such a warm taste in your mounth.

Joyce said...

Interesting. I think I will try to make my own and see what happens because I agree the ginger is so $ for a tiny little jar at my grocery store. I love to bake and eat giner cookies with a BIG glass of ice cold milk:)

Martha said...

Yes, you can use boughten candied ginger!

Sam Hoffer / My Carolina Kitchen said...

Homemade crystalized ginger - how cool is that.

Anonymous said...

Fall and Ginger go together so well! These look delish!!!!

~ ~ Ahrisha ~ ~ said...

Hi, I'm so happy to have this recipe. We love ginger and your cookies look wonderful. Putting fresh ginger on the grocery list.
~ ~Ahrisha~ ~

food with style said...

i love ginger cookies...

Bill said...

Oh, Martha ... what time are you serving tea this afternoon? It would be worth whatever the airfare would cost .... just to try one of your ginger cookies! ;)


Mary Bergfeld said...

I get week kneed at the sight of ginger cookies. This is a terrific recipe and the instructions for crystalized ginger are spot on. Have a wonderful day, Martha.

Southerncook said...

I know I have this recipe that I got from you a long time ago but can't put my finger on it. YUM, I HAVE to make these over the weekend. Will make my copy before trekking to the grocery. Thanks Martha for the reminder of these fabulous cookies.These cookies and my new tea will be wonderful in the afternoon.


The Victorian Parlor said...

Yummmm! I love ginger cookies! Thanks for sharing the recipe!

Thank you also for leaving a kind comment on my bathtub diaries blog:).



Chrissie said...

Thank you for this recipe, I love ginger cookies! When expecting my second child I did have quite a bit of all day sickness :-( but the one thing I could eat and drink was ginger! I have loved it ever since!

House things I like said...

Yum, yum, yum! Ginger cookies are my absolute favorite. Thanks for the recipe.

katrina said...

Oh, boy - this is just what I was looking for! I love ginger in all forms, and the more there is, the happier I'll be. Thank you!