Fresh Ginger Cookies

I awakened to a snow covered landscape and -14°C outside. Not much snow but for me any snow is too much and any temperature below +10°C is way too cold. We have more snow on the way but the temperatures should warm up a bit. Some think of a white Christmas as romantic and special. It can be as long as you don’t have to leave the house. After so many years of Canadian winters I know the reality of having to clean the car and the sidewalks of snow and ice, treacherous driving conditions, late flights and missed airline connections, and other such annoyances and hazards.

My idea of a White Christmas involves palm trees, white sandy beaches and warm temperatures. Something feels right about Christmas in the tropics.

Since I am not in the tropics and am surrounded by a winter wonderland, I decided to make some Fresh Ginger Cookies. These use freshly grated ginger and molasses to make dark and spicy cookies that are a cross between ginger cookies and gingerbread.



Fresh Ginger Cookies
Makes about 30

500 mL (2¼ cups) flour
5 mL (1 tsp) baking soda
2.5 mL (1/2 tsp) salt
30 mL (2 Tbsp) grated fresh ginger
180 mL (12 Tbsp) butter, at room temperature
180 mL (3/4 cup) sugar
60 mL (¼ cup) molasses
1 egg
Additional sugar for rolling

Combine flour, baking soda and salt. In a large bowl, cream together ginger, butter and sugar. Beat in molasses and egg. Stir in flour mixture until just combined. Chill for a minimum of 1 hour.

Preheat oven to 180°C (350°F).

Roll dough into cm (1-1/2”) balls and roll in extra sugar. Place 5cm (2”) apart on baking sheet and bake for 15 minutes or until edges start to brown (centres will be slightly soft). Let stand on baking sheet for 1 minute then transfer to racks to cool completely.