This big batch of fresh ginger we got sometime ago made me search for ginger cookie recipes made with fresh grated ginger instead of the usual ground ginger. My online search led me to two interesting recipes. The first recipe I tried was an oatmeal cookie version with fresh ginger and lemon. It was a very good combination, however, it needed more ginger flavor. The next one I tried was a ginger cookie recipe from the All Recipes website. I followed the recipe and procedure but for a more intense ginger flavor, I doubled the amount of grated fresh ginger. The additional amount took these ginger cookies to another level.
Grating the fresh ginger using a microplane was labor intensive and time consuming but the painful process was easily forgotten when I finally tasted these cookies :-) They were crispy along the edges with a chewy center and interior. The baking time may be adjusted to achieve a chewier or crispier cookie. I sprinkled them with sugar crystals before baking.
FRESH GINGER COOKIES (adapted from All Recipes Fresh Ginger Cookies)
1 1/4 cups all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4-5 tablespoons finely grated fresh ginger
1/2 cup butter, softened
1/4 cup Crisco shortening
1 cup white sugar
1/4 cup molasses
sugar crystals for topping
In a large mixing bowl, combine all purpose and whole wheat flour, baking soda, and salt. In a separate bowl, beat butter, Crisco, grated ginger and sugar until light and fluffy. Beat in molasses and egg. Fold in flour mixture until just combined. Chill for a few hours or overnight. Preheat oven to 350F (175C). Scoop or roll dough into 1 1/2 inch balls then sprinkle them with the sugar crystals. Place 2 inches apart on baking sheets lined with parchment paper. Bake until edges start to brown, about 15 minutes. For crispier cookies, bake for 18-20 minutes. Let them cool slightly on cookie sheets for 1 minute then transfer to wire racks to cool completely.