Moxie's Crystallized Ginger Cookies

winkki's Note:

This was originally posted by my cyber-friend Moxie; I was lucky enough to rescue it during an 'adoption' drive. My suggestion for candied ginger is Evelyn/Athens' #140699 -- absolutely delicious and worthy of a wonderful cookie like this one. Moxie's original intro read: "Candied ginger is one of my favorite things. Before you buy it on the spice aisle, look in the Asian foods section of your supermarket. Usually it is sold in bags there, and is much less expensive. This cookie recipe came from the back of one of those bags of candied ginger -- but I added the sesame oil because I think the nuttiness of it is such a nice complement to the ginger. Prep time includes an hour for the dough to chill."

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 36 cookies

• 11 tablespoons unsalted butter, room temperature
• 1 tablespoon sesame oil
• 1/4 cup dark molasses
• 1 cup granulated sugar
• 1 large egg
• 2 cups flour
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 1/2 ounces candied ginger, coarsely chopped (about 1/2 cup)

Directions:

1. Preheat oven to 375°.
2. Cream butter& sesame oil with molasses sugar and egg.
3. Sift together dry ingredients (except candied ginger) and add to creamed mixture.
4. Blend well.
5. Fold in candied ginger.
6. Chill for one hour.
7. Form into 1-inch balls, roll in granulated sugar.
8. Put cookies about 2 inches apart from each other on a greased baking sheet (or one you have lined with parchment paper).
9. Bake 8-10 minutes.

Reviews

[Grammabobbie]

Yum! These are great!, and I know the grandkids won't like them because the ginger has a "bite" to it! So, I get to eat all 33 that the recipe made :) I used a cookie scoop, made without the sesame oil as I don't use it. Nice and chewy, I'm in love!

[Chef #1328242]

These are some of the best cookies I have ever had! You have to watch them closely so the are still chewy, as the get crunchy fast if you bake them too long. I did not have ground ginger or cloves and substituted cardamom instead. Also left out the sesame oil. They never last - too good to resist!

[Chef #725900]

This is a wonderful crispie cookie with great ginger flavor. I made it just as the recipe was written. It will become one of my regulars.