RCI-BR.005.0232.001
Crystallized Ginger Cookies
Crystallized Ginger Cookies from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- unsalted butter11 tablespoonsroom temperature
- 1 tablespoon
- 1/4 cup
- 1 cup
- 1 large
- 2 cups
- 1/2 teaspoon
- 1/2 teaspoon
- 1 teaspoon
- 2 teaspoons
- 1/2 teaspoon
- candied ginger3 1/2 ouncescoarsely chopped (about 1/2 cup)
Method
1
Preheat oven to 350°F (175°C). Cream together room temperature unsalted butter and sesame oil in a large bowl until pale and fluffy, about 2-3 minutes.
2
Beat in dark molasses and granulated sugar until well combined. Add the large egg and mix until fully incorporated.
3
In a separate bowl, whisk together flour, ground cloves, ground ginger, cinnamon, baking soda, and salt.
4
Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the coarsely chopped candied ginger.
5
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
6
Bake for 12 minutes until the cookies are set at the edges but still slightly soft in the center.
12 minutes
7
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.