The weather here in Minnesota has been really cold/snowy/windy on and off since the beginning of the year (and we’ve had multiple days of school cancelled because of it). Today is one of those cold/snowy/windy days, and I wasn’t too thrilled by the idea of venturing out to the grocery store to pick up a few items for the recipe I had in mind. So, I scoured the pantry cabinet for things I needed to use up – and came upon some crystallized ginger from the sugarplums I made last December.
Triple Ginger Cookies with Lemon Icing
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 cup brown sugar
- 1/2 tsp salt
- 3/4 cup sugar
- 3/4 cup shortening (I used Earth Balance)
- 1 Tbsp honey
- 1 large egg
- 2 tsp fresh ginger, peeled and minced
- 1/4 cup crystallized ginger, chopped
- Icing: powdered sugar and lemon juice
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, brown sugar, and salt.
In a large bowl or the bowl of a stand mixer, beat the sugar and shortening until fluffy. Mix in the honey, egg, and fresh ginger. Add the crystallized ginger and the dry ingredients and combine well.
- Roll the mixture into about 1-inch balls and place on the parchment-lined baking sheets. Bake for 15 to 17 minutes until they start to brown and crack on the top.
- Remove the cookies from the pan to cool on wire cooling racks. Meanwhile, mix together powdered sugar and lemon juice until you have the consistency and flavor you like for the icing. Once the cookies have cooled, drizzle them with icing and let sit until the icing has firmed up.
Note: I was a bit short on the 1/4 cup of crystallized ginger, so I added a little bit more fresh ginger. These cookies are pretty light on the ginger flavor – I like A LOT of ginger and will likely add more crystallized next time, but that hasn’t stopped me from eating three of them already today. ; )
Source: Adapted from Bon Appetit