This ginger cookie is the nexus of two of my seemingly unrelated loves: Britcoms and a certain redhead. My U.K. readers and my fellow Catherine Tate fans know that across the pond redheads are called gingers. In other words: U.S. redheads = U.K. gingers. (Get it...?)
I used five forms of ginger in this cookie. Yes, you read that correctly, five forms of ginger: fresh ginger, candied ginger, ginger beer, ground ginger snaps, and ground dried ginger. Boy...that's a lot of ginger!
But fear not! This cookie's quintuple shot of ginger is by no means overpowering or too hot. It’s aromatic and flavorful and has just the right bite--not too spicy at all.
I also used just a tiny bit of cinnamon and--hold your horses--ground white pepper to round out the flavors.
Come to think of it, this is the perfect cookie for early September/beginning of fall when the air starts to get crisp and there's just a hint of the smell of leaves on the wind. Now if only the weather would cooperate.
Makes about 4 dozen cookies. (To see this recipe in process, check out Picturing Redheads.)
2 sticks butter
2 1/4 cups dark brown sugar
1 egg yolk
1 tablespoon microplaned fresh ginger
1 tablespoon vanilla
1 teaspoon finely chopped candied ginger
3 cups oatmeal
1 1/2 cups flour
1 1/2 cups finely ground ginger snaps
1 tablespoon ground dried ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon white pepper
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls—about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.