I had made these ginger cookies a few years ago for the very first time. And even as a beginner cooker/baker (which I still very much am) I was incredibly pleased at how easy these were and how well they came out. These cookies will always be special because I made these for Jake’s grandfather. I only knew his grandfather for a little bit before he passed, but he was suffering from Alzheimer’s and had a hard time remembering people and events. However, I brought him these cookies and he always remembered that I did that and how soft and chewy they were. I will ALWAYS remember that.
I really didn’t make any substitutions or modifications at all with the actual recipe. (Here’s the link to the recipe.)
As a side note, I have also used this recipe to make ginger cookie sandwiches with matcha frosting inside. What?!?! YES!!! If you’re interested in the frosting recipe, here it is! It is very sweet, but if you’re looking to impress or have that sweet tooth, try it!
I do, however, follow my own process for baking by using parchment paper on top of a baking rack because, otherwise, there is no doubt I would end up with burnt bottoms. I’ll talk a little more further down about what I did.
First, use a fine colander to sift the dry ingredients into a bowl and set it aside.
This recipe also calls for butter. I only had cold butter, but I used this handy dandy trip I learned a while ago to soften it without melting it. Boil some water, fill a glas that’s big enough to fit over the stick of butter (a beer glass works great). Let the hot water sit in the glass for 5 minutes. Carefully (I recommend with oven mits) dump the water out and out the warmed empty glass over the cold stick of butter. I also typically put everything in a bowl for the condensation to fall in. Let that sit for 5 – 10 minutes. Voila! Butter is soft!
I used a hand mixer to mix the butter and sugar until creamy.
I then incorporated the dry ingredients into the butter/sugar in batches. I added about 1 cup of dry ingredients at a time and incorporated, then did the next batch, and so on until all the ingredients are combined together.
Add some sugar (about a half cup) into a separate small bowl. Make 1″ balls with the dough and roll in the sugar. Do this until all the dough is used.
I prepared the baking sheet by putting a baking rack in/on a baking sheet. Then, I put parchment paper on top of the baking rack.
Bake for about at 350 degrees Fahrenheit for about 10 minutes. I judge doneness by the slightly darker color it becomes and the fact that the tops gets those cracks in them. Once done, I let it sit for a few minutes as is out of the oven. I carefully transferred the parchment paper with cookies on top off the rack and onto the baking sheet that should still be hot. This helps to give a little more cooking time to the bottoms without burning them.
I haven’t done this yet, but I can imagine how good these would be served warm with a scoop of vanilla ice cream on top. Wow!