The cookies might look unassuming, but don’t let them fool you. It’s what’s on the inside that counts; butter, a hint of molasses and maple, pure almond and vanilla extract, spice, and lots of crystallized ginger.
I made up this recipe for an ex who really liked ginger, while we were still together. He was a very special to me, so I liked to create and alter recipes to suit his taste. I’d bake things to give him as presents that I knew he’d really enjoy. I guess you could say baked goods are my version of flowers. It made me happy to do thoughtful things for him, and to brighten his day.
Recipe:
1 cup golden sugar (packed)
3/4 cup of unsalted butter (187g) (1 1/2 sticks)
1/4 cup of molasses
1 tbsp dark maple syrup
1/2 tsp pure almond extract
1/2 tsp pure vanilla extract
1 egg
3/4tsp cinnamon
1 1/2 tsp ground ginger
3/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp sea salt
1 1/2 tsp baking powder
2 1/4 cups of all purpose flour
75g of finely chopped, crystallized ginger
Preheat oven to 350f and place a piece of parchment paper on a cookie sheet.
Cream butter and golden sugar until light and fluffy. Whip in the maple syrup, molasses, the extracts, and finally the egg.
In a separate bowl whisk together the spices, salt, baking powder, flour and ginger.
Gently incorporate the flour mixture into the creamy butter and eggs.
Bake for 10-12 minutes until just barely set in the middle. Place them on a cooling rack to firm up.
