HOANG’S GINGER COOKIES

“My friend Hoang brought some homemade candied ginger into the office.  Besides making for a tasty snack, this little concoction also serves as a perfect ingredient.  Ginger flavor tucked within a thin molasses cookie.  I’d say it was a match made in Cookie Heaven.  Enjoy!”

3/4 cup Butter

1 cup Brown Sugar

1 Egg

1/4 cup Molasses

1 3/4 cups Flour

2 teaspoons Baking Soda

1 teaspoon Cinnamon

1/2 teaspoon Cloves

1 1/2 teaspoons Ground Ginger

1/2 teaspoon Salt

1/2 cup Homemade Candied Ginger (if you are not as lucky as me and do not have a personal source, feel free to substitute chopped Crystallized Ginger)

Extra sugar for coating

 

Cream the butter and brown sugar.

Mix in the egg.

Mix in the molasses.

Mix in the flour, baking soda, cinnamon, cloves, ginger, and salt.  Set aside.

Chop the candied ginger and coat with sugar.

Mix the chopped candied ginger into the cookie dough.

Refrigerate the dough for 30 minutes.

Preheat oven to 350 degrees.

Roll Tablespoon sized balls of dough in sugar and place on a parchment paper lined baking sheet.

Bake for 8 minutes or until the bottoms have begun to brown.

Note – these cookies will be flat, so no need to be concerned.  Think of them as an exotic gingersnap.

Place the baking sheets on wire cooling racks and allow to cool completely.

 

Makes about 36 cookies.

Revised Source:  “Swedish Ginger Cookies with Crystallized Ginger” recipe on geniuskitchen.com.