As the last two weeks of my internship are approaching, a bitter-sweet feeling comes about. I am happy to be able to enjoy an actual summer for what is left of it, but I am sad to leave a great environment as well as the wonderful people I have met. As this bitter-sweet feeling is in the air, I thought a bitter-sweet, or more so a ginger-sweet cookies would be ever so appropriate. Although the ingredients sounds a bit reminiscent of what you would ingest while feeling under the weather, these cookies are on the opposing sickly spectrum and will make your tummy and taste buds feel ever so happy. After my co-worked ingested these cookies they laughed- our team promoted health and wellness and hear I am feeding up decadent goods every week- but then again why not have a good balance between fitness and great food?
Adapted from Cook's Illustrated Soft and Chewy Sugar Cookies
Crystallized Ginger and Honey Sugar Cookies
ngredients: 2 sticks of room temperature butter 1 cup of sugar + 1/2 cup extra for dusting 1 tablespoon of light brown sugar 1 1/2 teaspoons of vanilla 1 egg 1 tablespoon of honey 2 cups of flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup of chopped crystallized ginger
- 2 sticks of room temperature butter
- 1 cup of sugar + 1/2 cup extra for dusting
- 1 tablespoon of light brown sugar
- 1 1/2 teaspoons of vanilla
- 1 egg
- 1 tablespoon of honey
- 2 cups of flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup of chopped crystallized ginger
- Preheat the oven to 375 degrees.
- Cream the butter and sugars together. Once mixed fully, add in the vanilla, honey, and egg.
- In a separate bowl combine the flour, salt, and baking soda. Then add these dry ingredients, to the ingredients in the mixer in small batches.
- Once the dry and wet ingredients are well combined, add in the chopped ginger.
- Line a cookie sheet with parchment paper. Then take a small scoop of the dough and roll it into a ball. Then flatten it with the back of a glass or cup that has been dipped lightly in lukewarm water. Lightly sprinkle the excess sugar over the cookie.
- Bake for about 15 minutes, until the cookies are lightly golden brown. Allow them to cool and then transfer them to wire rack and allow them to cool completely.