Just Ginger Cookies, Not Gingerbread
One of the best things I’ve ever eaten in an airport was a ginger slice in Auckland, New Zealand. Think of a bar cookie with an almost shortbread-like crust, topped with a thick ginger icing. But this is icing with fire power — the ginger is no afterthought and doesn’t play second fiddle to molasses or cinnamon or allspice or anything else.
Right about now everyone goes crazy for gingerbread with its earthy, spicy richness, chock full of molasses, nutmeg, allspice, and oh yeah, ginger. And I’m right there, too. I made a batch of molasses (really, gingerbread) cookies a couple of weekends ago from a Prudence Penny recipe from waaaaaay back. But they weren’t much to talk about (um, hard and stale at the same time on day 2?). So then yesterday while doing a little DailyCandy catch up reading, I came across the Meatball Shop’s Ginger Cookie recipe with a ginger lover’s triple-threat: fresh, ground and, yeah crystallized. No molasses in sight! All I can say is, thank you Daniel Holzman and David Chernow.
With a stick and a half of butter, these bake up super flat and chewy — like flying saucers, or maybe frisbees. I’ve made a few tweaks to the original recipe, including adding half whole wheat pastry flour — these don’t suffer from it one bit. (Hey, you’re getting a little bit of fiber while snarfing these cookies). They’re so buttery, I’m convinced the whole wheat gives them a little something extra to hold onto. I also upped the salt by a 1/4 teaspoon. And finally, maybe it goes without saying, make sure your ground ginger is fresh, it’ll make a difference.
So what’s the connection between meatballs and cookies? Well, you’ve got to have dessert after a few meatball sliders, don’t you? I haven’t been to the Meatball Shop yet, but thanks to Sabzi and his Beatballs tracks inspired by the Meatball Shop, it’s on my list for the next time I’m in New York (NYC friends, take note!)
And last thing — if you’re really into ginger, you’ve got to track down Dundee’s Ginger Preserves. You probably know Dundee for their Orange Marmalade, but this ginger jam is my new fave, along side fig, for cheese plates. Fantastic.
P.S. The Cookie Monster becoming Veggie Monster rumor that snopes dubunked in 2007 is rearing its head again, I don’t know if it’s true this time, or just urban legend. Cookies are dead, long live cookies!