It’s the season for ginger snaps. Yet there was a special reason I made something with ginger . . .
My best friend has breast cancer. It’s been several months and she’s been through chemo hell. Her surgery is this week, then she’ll have radiation next year. After she had her first chemo infusion she felt great for the first couple of days, other than a bit of fatigue. But then she got really sick. The doctors have ways to help the nausea – everyone is different – so what happens for one person may not happen for the next. Let’s just say she was awfully sick. She said a neighbor had mentioned eating ginger in different forms helped with the nausea (tea, cookies, candy or even nibbling on crystallized ginger). Ginger has that property – it helps with seasickness too. So I told her right away that I would make some ginger cookies for her. (That’s the link to the original ginger cookies.) Her only request was that they needed to be crisp. No problem – I had just the recipe. My friend ate them all. I did make some other cookies too – for her husband – because I knew if he knew there were cookies in the freezer – he’d eat them. He was forbidden to eat her ginger cookies. During the most difficult part of her chemo (4 times, 3 weeks apart) she was down hard for almost a week. Couldn’t eat. She ate some spoons of vanilla instant pudding, which seems to keep the metallic taste out of her mouth (caused by the chemicals), and every day she tried to get down something – and some days it was just a cookie and some hot tea or iced tea.
It was nice to dig out the Kitchen Aid from the cupboard and cream some butter and sugar since I hadn’t made any cookies in quite awhile! I turned to the crispest ginger cookies I know, from a good friend – Ann N – and thought I’d tweak the recipe just a little bit – to make it more gingery. It’s a very simple, straight-forward recipe as it is – some brown and white sugar, molasses, powdered ginger plus the usual butter, flour, leavening, etc. I knew right away what I would do to make it even more gingery. I had a jar of Trader Joe’s Ginger Spread in the refrigerator, with just about a tablespoon of the jam left. That went into the batter. It’s a delish jam – very spicy, gingery if you eat it straight away. It’s thick – it’s not like the Sainsbury’s ginger preserves I buy in England every time we visit – that has a thick syrupy quality and chunks of ginger. This Trader Joe’s stuff is smooth and thick – sort of soft homogenous peanut butter. You need but a thin layer on a piece of toast to give it a lovely covering. But I also wanted to add some crystallized ginger to it too – it’s so perfect in
cookies. So, I poured out about 3 T. of crystallized ginger onto my cutting board, sprinkled about a T. of sugar on top and chopped and minced and minced some more until it was about as tiny as I could make it (see photo at left). I used the sugar because otherwise the sticky ginger pieces cling to any knife you’d use, and the pieces stick to each other too. If you add the sugar IT sticks to those sticky edges and it’s ever so much easier to chop. You can remove a T. of sugar from the creaming batter if you want. I didn’t, but am sure it would be fine if you’d like to make it less sweet.
Anyway, the dough is shaped into small balls, rolled in granulated sugar and you can press them down with the a fork, or the bottom of a glass if you want – I just used my hand – or you can skip that step since the cookies spread out in the oven anyway. They’re very very thin cookies – I like them this way. If you’re expecting some chewy consistency – well, there is a little bit. But I freeze all of my cookies and when eaten from a frozen state they’re very crispy. If you defrost them, they have a little bit of chewiness rather than so much of the crispy.
What I liked: well, I like – no, love – these cookies already – and adding the ginger spread and the minced crystallized ginger just made them better yet! They’re very spicy (I like that part). And very, very crisp.
What I didn’t like: nothing at all.
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Ginger Cookies with a Ginger Kick
Recipe By: Adapted from my good friend Ann N.
Serving Size: 36
NOTES: If you crack the egg into a measuring cup, once you pour it into the mixing bowl, measure the molasses in the same measuring cup – the molasses mostly will slide right out rather than sticking to all sides.
1 cup sugar
3/4 cup unsalted butter — (1 1/2 cubes)
1 large egg
1/4 cup dark molasses
1 1/2 tablespoons Trader Joe’s Ginger Spread — optional (like a ginger jam)
3 tablespoons crystallized ginger — very finely minced with about 1 T. sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons baking soda
more sugar for rolling cookie balls
1. Preheat oven to 350°.
2. Very finely mince the crystallized ginger with sugar sprinkled all over the top, which will keep the sticky ginger from adhering to the knife.
3. Cream butter and sugar. Mix well, then add egg, ginger jam (if using), crystallized ginger and molasses.
4. Combine the flour, salt, cinnamon, ginger and soda (stir it together) then add to the butter/sugar mixture.
5, Make small balls and roll in granulated sugar.
6. Place on a greased cookie sheet (I used Silpats instead), leaving room for expansion. Use a fork or your palm to flatten the balls (you won’t see the fork marks – it flattens out to a very flat cookie).
7. Bake for 12-15 minutes.
Per Serving: 94 Calories; 4g Fat (38.3% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 104mg Sodium.

Toffeeapple
said on November 27th, 2012:
My mouth is, literally, watering at the moment. I adore Ginger and always have it in syrup as a store item. I get it usually from a Chinese supermarket. I shall have to investigate Ginger spread, that would be lovely on toast or very fine crackers or crispbread.
I would think that you Brits would be able to find a ginger spread. I adore the stuff too. I should buy a jar or two of it here before Trader Joe’s decides not to carry it anymore. They do that sometimes! It was really good on toast – that’s what I did with the remaining spread in the jar. . . carolyn t
Claryn
said on June 3rd, 2014:
I just made these. What a production!! I didn’t have any ginger jam and don’t live anywhere near a place that sells it so I learned to make my own just so I could make this recipe! It was totally worth it. These are spectacular. I have made ginger snaps many times before from many recipes and they’re always kind of bland and too soft. These have the flavor and snap of store-bought cookies but taste so much more fresh and that adds the touch that no store-bought cookie can give. Thank you so much for this recipe (which is insanely easy to follow by the way).
Gosh, Claryn – you’ve just made my day! I think you need to live in England or a British protectorate almost to find ginger jam (I buy it when I visit) but it really isn’t that hard to make. So glad they came out and that you liked them! Thanks for telling me your story! . . .carolyn t