This recipe for Ginger Cookies suits me – the ingredients are already here in the house. The batter is quick. And it produces a SMALL batch – just 2 dozen. Our two-adult household doesn’t need more. Larry thinks I’m nuts on this subject, but Christmas Cookie Exchanges kind of freak me out; too many cookies.
On a summer afternoon, however, a homemade ginger cookie is pretty satisfying. This is going to sound like an ad: Gourmet Garden fresh herbs in tubes are what made this work for me. Four squeezes instead of grating. You couldn’t measure any quicker. I came home from Camp Blogaway with a full line of these herbs, and a collection of recipe cards. I altered their Lemongrass Ginger Cookies to be simply Ginger, and noted that their baking time needed doubling (!), so the following is my method. Squeeze, squeeze, squish, squish. Cookies.
- 1/2 cup unsalted butter, softened (1 stick)
- 3/4 cup granulated sugar
- 1 large egg
- 4 teaspoons Gourmet Garden ginger (or grated fresh ginger)
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting
Preheat oven to 350 degrees F.
In a large bowl, cream together butter and sugar. Add the egg and ginger, continue beating just until blended.
In a medium bowl, sift together the flour, baking soda and salt. Add flour mixture 1/4 cup at a time the butter mixture and blend until smooth.
Like 2 cookie sheets with parchment paper. Drop batter by teaspoonful onto cookie sheets.
Bake 12 to 16 minutes, or until golden brown. Remove from oven. After about two minutes, move cookies to a wire rack to cool completely. Dust with powdered sugar.
Makes 2 dozen.