Snappy Ginger Cookies

Cookies

On your mark…

• Whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt in a
  medium mixing bowl.
• Peel and finely chop the fresh ginger and set aside.
• Finely chop the crystallized ginger and set aside.

Get set…

• Combine the butter and 118 ml (½ cup) of the sugar in a medium bowl. With an electric-hand
  mixer, beat for 2 minutes on medium speed until smooth.
• Add the molasses, ginger syrup, egg, and fresh ginger. Beat for 1 minute. Using a rubber
  spatula, scrape down the sides of the bowl. Beat for 1 minute.
• Add the wet ingredients to the dry ingredients. Beat on medium-speed until smooth and
  all the flour has been absorbed.
• Fold in the crystallized ginger.
• Add another 59 ml (¼ cup) of the sugar and beat on medium-speed for 30 seconds or until the
  mixture is smooth.
• Cover the bowl with wax paper, or plastic wrap, and chill the dough for at least 1 hour or
  overnight.
• Line two 25 cm by 38 cm (10 ½ by 15 ½ inch) baking sheet with parchment paper. You will bake the
  cookies in batches.
• Place the remaining 59 ml (¼ cup) of sugar in a small bowl.

Cook!

• Preheat the oven to 190˚C (375˚F) with a rack in the middle of the oven.
• Remove one half of the cookie dough from the refrigerator. Keep the other half of the
  dough chilling until you’re ready to use it.
• Scoop up about 5 ml (1 teaspoon) of the cookie dough with your lightly floured hands and roll it
  into a ball.
• Drop the ball into the bowl of granulated sugar and shake to coat it.
• Place on the cookie sheet.
• Repeat this step, spacing the cookies about 5 cm (2-inches) apart. Once the cookie sheet is full,
  lightly flatten each ball with the bottom of a small glass. If the dough sticks to it, dip the
  bottom of the glass in the bowl of sugar before pressing down on the cookies.
• Bake the cookies on the middle rack until the cookies are lightly
  browned, 15 to 18 minutes.
• Cool on the cookie sheet for 10 minutes.
• In the meantime, prepare the second tray of cookies following the steps above for baking
  and cooling.
• With a spatula, transfer the cookies to a wire rack and let cool completely.
• The cookies will keep for up to 10 days in an airtight container. They will keep for 2
  weeks refrigerated, or up to 6 months frozen.

Syrup

On your mark, get set…

• Wash the ginger but don’t peel it. Cut into ¼-slices and coarsely chop.

Cook!

• Combine the chopped ginger, water, sugar, and molasses in a medium saucepan and set
  over high heat.
• Bring the mixture to a boil, stirring to dissolve the sugar.
• Reduce the heat to low and simmer uncovered, for 20 minutes.
• Pour the mixture through a fine-mesh strainer into a heat-proof bowl. Let stand for 10
  minutes.
• Add the vanilla and stir to combine.
• Pour the syrup into a clean glass jar and cover with a lid
• Refrigerate for at least 1 hour, or overnight.