Food, Life and Love

The Ginger Trifecta

Ginger is not only a delicious root it has influenced the history of mankind since ancient China. Ginger  has eased countless upset stomachs  but it has also caused wars and entire dynasties to rise and fall with the goal of seizing the root. The spice trade was the base of the world’s economy for centuries and ginger was one of the spices that traded hands. While ginger may be easy to find and a cheap addition to any meal it was once a very expensive spice with the ancient Romans,  one pound of ginger was equivalent to the price of a whole sheep (not really sure what that means but it sounds expensive). We almost lost ginger after the fall of the Roman empire but luckily Europe rediscovered this fiery spice.

Ginger had intense depth and can add layers to any dish. I love how beautifully this root walks the line between savory and sweet. It is a must addition to a stir fry and who doesn’t love a good ginger cookie. Which leads me to the true point of this blog…the chewy ginger cookie! This amazingly fantastic cookie uses ground ginger, grated fresh ginger, and crystalized ginger…the trifecta. You also roll the cookies in sanding sugar which adds a fun texture and makes the cookies extra festive. Perfect for holidays or any celebration!


Chewy Ginger Cookies:

2 1/4 c flour

2 1/2 t ground ginger

1 1/2 t baking soda

1/2 t cinnamon

1/2 t nutmeg

1/2 t salt

1/4 t black pepper

1/2 c vegetable shortening

3/4 c brown sugar

1/2 c unsalted butter

1 egg

1/2 c molasses

2 t grated ginger

1 t vanilla

1/2 c crystallized ginger

1 c sanding sugar

Preheat oven to 350 and line baking sheets with silicon sheet. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt and pepper in medium bowl.

Beat brown sugar, shortening, and butter in a large bowl until light and fluffy, about 3 minutes. Add egg, molasses, grated ginger, and vanilla beat just to blend.

Add flour mixture and beat low just to blend. Mix in the crystalized ginger.

Place sanding sugar in bowl. Roll dough in balls in sanding sugar.

Bake 10-12 minutes until centers appear cracked. Let cool and EAT.

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