Ginger cookies are my favorite cookies. Gingery, spicy, sweet, crunchy aromatic and pleasing crackled rounds – these cookies appeal to all the senses. My parents treated me to a lovely dinner last summer at Arethusa Farm's dairy to table restaurant, Al Tavolo. The dinner was delicious and the service impeccable! The chef sent out a complimentary dessert of gingersnaps and fresh milk from the Arethusa dairy. While I did not drink the milk, the small gingersnap was spectacular that sent me on a yearlong journey to recreate that one bite cookie. These triple ginger cookies are spicy and sweet with a wonderful snap! I make my own crystallized ginger (recipe below) but store bought works well too.
Triple Ginger Dairy-Free Gingersnap Cookies
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger powder
1 teaspoon fresh grated ginger
¼ to ½ cup crystallized or candied ginger depending on the amount of zing you prefer (recipe below)
1 cup granulated sugar
2/3 cup canola oil (any neutral flavored oil will work)
1/3 cup molasses
¼ cup natural cane sugar or turbinado sugar if you like extra crunchy texture for coating cookies
Preheat oven to 350°F.
In a medium bowl whisk together flour, cinnamon, ginger, baking soda, cream of tartar, and salt and set aside.
In the bowl of a stand mixer with the paddle attachment beat the oil and sugar until well combined.
Add egg, molasses, and fresh ginger and mix until combined.
On low speed, slowly add the flour mixture and mix until just blended.
Add the candied or crystallized ginger and mix to combine.
Scoop cookies with 1 inch cookie scoop and roll into sugar.
Place balls on a parchment lined baking sheet about 3 inches apart.
Bake 8 to 12 minutes or until well browned (8 minutes for convection oven, 12 for conventional oven, generally).
Remove cookies from oven using a metal spatula, remove cookies from cookie sheet and place on a wire rack.
Store in an airtight container.
Candied or Crystallized Ginger
8 ounces fresh ginger peeled and sliced thin (1/8 inch thick)
2 ½ cups water
In a heavy bottomed saucepan, put sliced ginger and water and set over medium-high heat.
Cover and cook until the ginger is tender, about 30 minutes.
Drain the ginger in a colander, reserving 1/4 cup of the cooking liquid.
Weigh the ginger and measure out an equal amount of sugar.
Return the ginger and the 1/4 cup of reserved cooking liquid to the pan and add the sugar.
Set over medium-high heat and bring to a boil, stirring frequently.
Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.
Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces.
Cool completely then store in an airtight container for up to 2 weeks.