When it comes to sweets, I tend to favor the ones that are sweet + salty, or sweet + maybe even savory and especially those that use an unexpected ingredient [goat cheese, crushed black or white pepper, soy sauce, etc.]. I’ve seen a lot of dessert recipes lately featuring cardamom.
While I’m intrigued and will probably tackle the Indian-centric spice soon enough, I had an immediate need for a recipe to take to Thanksgiving that would please non-adventurous and foodie palates alike. Loving the visual appeal of a powdered sugar-coated cookie, I thought I’d tweak this Cardamom Snowdrop Cookie recipe by subbing in ground ginger for the spice and adding some tiny diced pieces candied ginger to the cookie for an unexpected chewy bonus.
Ginger Snowdrop Cookies
prep time : 15 minutes bake time : 18 minutes yield : 3 dozen cookies
2 sticks [1 cup] unsalted butter, room temperature
1/2 cup confectioners sugar
1 tsp vanilla extract
1 1/4 cups almond meal
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup small-dice candied ginger
1 cup confectioners sugar, sifted
3 tsp ground ginger
1. Preheat oven to 325. Line baking sheets with silicone mats or parchment paper.
2. In a large bowl, whisk together flour, almond meal and salt.
3. Cream butter and vanilla extract in an electric mixer on medium-high until light and fluffy, 3-5 minutes [seriously!]. Add confectioners’ sugar [1/2 cup for cookie dough batter], mix on low until incorporated and return to medium-high until fluffy [2-3 more minutes].
4. Add flour mixture to butter mixture in 3 separate additions, mixing on low until just incorporated. Add candied ginger last, mixing until just incorporated.
5. Using a tablespoon, scoop and drop dough on prepared cookie sheets. Roll cookies into balls and replace on sheets, leaving about 1″ – 1 1/2″ of space, before baking.
6. Bake for 18 minutes, rotating about halfway through. While cookies are baking, prepare topping [measuring + sifting into a small bowl].
7. Remove cookies from oven and while they are still warm, toss each cookie [one to two at a time] in the ground ginger-confectioners’ sugar mixture. Let cookies cool for about 15-20 minutes and then return to topping bowl to coat with sugar mixture again.
Bakers Notes : cookies will stay fresh in an airtight container at room temperature for 3-5 days.