Crystalized ginger, also known as candied ginger, is made from a simple ginger root that has been dried and preserved with a sugar coating. Naturally sweet and spicy, it adds ginger flavor and buffed yellow color to baked goods, beverages and entrees with convenient diced pieces.

RECIPE: DOUBLE-GINGERSNAPS

INGREDIENTS

Makes 56 cookies.

2 Cups All-Purpose Flour

2 Teaspoons Baking Soda

2 Teaspoons 1890 Ginger Powder

1 1/2 Teaspoons 1890 Saigon Ground Cinnamon

1/2 Teaspoon 1890 Ground Allspice

1/4 Teaspoon Fine Sea Salt

8 Tablespoons (1 Stick) Unsalted Butter, melted and cooled to just above room temperature

1/4 Cup Unsulfured Molasses

1/3 Cup White Sugar

1/2 Cup Granulated Brown Sugar, firmly packed

1 Large Egg

3/4 Cup Diced Crystallized Ginger 5-7mm

1/2 Cup Turbinado Sugar, for rolling

DIRECTIONS

Position racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Whisk together flour, baking soda, Ground Ginger, cinnamon, allspice and salt in medium-sized mixing bowl.

Combine butter, molasses, white and brown sugars and egg in large mixing bowl. Stir together until well incorporated. Add dry mixture and Crystallized Ginger to wet mixture, and stir until there are no more streaks of dry flour. Dough will be soft.

Separate dough into 1/2-ounce pieces, and roll into balls. Roll balls in turbinado sugar, and place on prepared baking sheets, leaving 2 inches between each cookie.

Bake for 10 to 12 minutes, rotating baking sheets back to front and top to bottom halfway through to ensure even baking.

Transfer cookies to cooling racks, and cool completely before serving