You might have noticed I’m a little ginger-obsessed.
Last Christmas, I offered you Bacon Fat Gingersnaps with a hint of Bourbon. No less than three ginger-spiked cakes have graced these pages over the past two years: Ginger Sticky Toffee Pudding, Pumpkin, Bourbon and Ginger Cookie Ice Cream Cake, and Spicy Boozy Ginger Bundt Cake.
Ok, I’m a lot ginger-obsessed. It evokes both the tropical: I’m dreaming of the Caribbean here — Dark and Stormy cocktails on the beach under a palm tree – and the holidays — gingerbread boys, a twinkling Christmas tree, and two feet of snow (more in line with my current reality.) To me, it is the king of my spice drawer. Obviously.
So it comes as no surprise that I fell hard for Samantha Senerviratne’s The New Sugar and Spice Cookbook, which devotes an entire chapter to gorgeous ginger-infused recipes. I adore this book, simply can’t recommend it highly enough. There I found my new favorite ginger cookie… a deeply-spiced, chewy wonder studded with bits of diced crystallized ginger and dried apricots.
But of course I needed to tweak her recipe just a bit. Samantha’s version of this cookie is quite oversized – like each ball of dough measures in at 3 tablespoons. I scaled the size down a bit for my world. Let’s be honest, this was simply because the cookie monster in me could not stop eating them. Best they weighed in a bit smaller (Keeping in mind that life-long goal of fitting into my not-so-skinny jeans). I swapped out the white sugar for brown, as I prefer my cookies with the rich caramel flavor that brown sugar adds. I added a touch of nutmeg, and left out the fresh ginger, but upped the dried a bit.
These cookies played a starring role on the table at our annual House Morell cookie exchange (translation: they were among the first trays wiped clean). But please don’t think this is a cookie reserved for the holidays… this is a cookie to be enjoyed all year long.
Whip up a batch and dream of Dark and Stormy’s under a palm tree…
A few things I’m crushing on lately:
London, particularly the Borough Market, is my favorite place on the planet – this piece by Lady&Pups on the quest for the perfect Yorkshire Pudding has me planning a Sunday Roast.
Just discovered the Burnt Toast podcasts on Food52 – cleaned out my closet the other day with Nigella – who added a bit of class to the endeavor with that sultry voice of hers … today I’m planning to fold laundry while listening to how David Tamarkin is planning to cook 90 meals in 30 days. Can’t decide if it will leave me inspired or exhausted.
I’ve been tinkering with a brownie recipe slathered in a peanut butter and dulce de leche frosting, but I may need to set this endeavor aside to make these Fudgy Brownies + Caramelized Peanut Brittle instead. Or these. A girl can never have too many awesome brownie recipes.
After all those brownies, I’ll need this Orange Ginger Splash Pressed Juice.
Happy Australia Day to all my friends Down Under. Shall we celebrate with cake?
What I’m reading: I know I was late to the party but I was utterly captivated by All the Light we Cannot See. (Like so lost in it that we ordered pizza because I lost track of the time and failed to start dinner.) In my YA stack, I just finished We Were Liars, and am enthusiastically recommending it to every middle-schooler and adult I see. Much like I’m buying up copies of the hilarious picture book Mother Bruce and sending them off to every young reader I know. (What food blogger doesn’t love a story about an egg-loving bear who finds his recipes on the internet?)
Chewy Apricot Ginger Cookie
Adapted, just barely, from The New Sugar and Spice by Samantha Seneviratne
Serves: about 3 dozen
- 2 cups all purpose flour
- 1 ½ tablespoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 10 tablespoons butter, at room temperature
- 1 cup brown sugar
- 1 large egg
- ½ cup crystallized ginger, finely chopped
- ⅓ cup unsulphured molasses
- 1 cup dried apricots, chopped
- sanding sugar - or raw organic sugar - for rolling.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, ground ginger, cinnamon, baking soda, pepper, and salt.
- In a the bowl of a standing mixer, beat the butter and brown sugar on medium speed until fluffy, 3 to 4 minutes. Beat in the egg, and molasses.
- With the mixer on low speed, mix in the flour mixture until combined.
- Stir in the apricots and crystallized ginger.
- Scoop the dough into 1-tablespoon balls.
- Chill until firm, covered, for at least an hour and up to overnight.
- Preheat the oven to 350°F.
- Roll each chilled ball in the sanding or raw sugar to coat, then place on the prepared sheets. Bake until the center of each cookie is just set, about 12 minutes. Let cool on the baking sheets for at least 5 minutes, and then move the cookies to racks to cool completely.