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Ingredients
- 2 cups of all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1 cup of dark brown sugar
- 1/2 cup unsalted butter
- 1 egg, beaten
- 1/4 cup crystallized ginger
- 1 tsp vanilla extract
Preparation
Step 1
In a mixing bowl, combine the following ingredients: flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt.
In a food processor or mixer, combine the sugar, butter, egg, crystallized ginger, and vanilla extract. Process well until the mixture is creamy.
If you’re using a large food processor, slowly beat or pulse in the flour mixture. Scrape the sides of the bowl with a rubber spatula as needed. Slowly pulse the mixture until it starts to form dough consistency.
Alternatively, you can do the mixing by hand. I used a small food processor to combine the sugar, butter, etc. ingredients. Then I pour it into a large mixing bowl and slowly mix in the flour with a rubber spatula, scraping the sides of the mixing bowl as needed. It is a little more effort by hand, but you don’t have to worry about over processing the dough. Plus, the texture comes out really well when you mix by hand, I notice.
Wrap the dough tightly with plastic wrap.
Chill the dough for at least 30 minutes, preferably overnight.
When you’re in the mood for some cookies, cut the dough into pieces of whatever shapes and sizes you like. Bake in the oven at 350 degrees for 8-10 minutes. (In the convection oven I used, 8 minutes at 350 and 2 minutes cooling worked well.)