It feels like Christmas time has become synonymous with cookie season. Everyday at work there are boxes, and boxes of open grocery store cookies and even after everyone is burned out on sugar I can still pass out homemade cookies to just about everyone who walks by. The box just can't compare. These are the glammed up gingersnap. You don't need to chill and roll out dough, but they are just as delicious and even more good looking. These cookies are not just special because they sparkle, and are studded with chocolate shavings but because they are deliciously spicy and fragrant. Freshly grated ginger adds an extra kick alongside liberal sprinklings of ground ginger, cinnamon and nutmeg. Tis the season, for sparkling ginger chip cookies.
Sparkling Ginger Chip Cookies adapted from Heidi Swanson
Makes roughly 2 dozen cookies
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1/4 cup unsulphured molasses
2/3 cup packed brown sugar
1 teaspoon grated fresh ginger, peeled
1 large egg, well beaten
6 ounces bittersweet chocolate, chopped into 1/8-inch pieces or slivers
1/2 cup turbinado coarse grain sugar
1. Preheat the oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper. Place the turbinado sugar in a bowl, set aside.
2. In a large bowl whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg and salt.
3. Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, brown sugar and fresh ginger. When cool, whisk in the egg.
4. Pour the molasses mixture over the flour mixture and stir until just combined. Fold in the chocolate.
5. Roll the dough into tablespoon size balls and roll in the turbinado sugar before placing on prepared baking sheets, a few inches apart from each other.
6. Bake for 8-11 minutes or until cookies puff up, darken a bit and get quite fragrant.