What could possibly be better than peanut butter cookies? How about… Peanut Butter Ginger Cookies? These cookies are our new favorite addiction. They give you all the salty-sweet pleasure of peanut butter cookies with just that extra *zing* of ginger.
Adding Ginger to Cookies
Similar to the Triple Ginger Cookies we made recently, there are plenty of ways you can add a ginger flavor to cookies. Of course there’s your typical powdered ginger you’ll find on your spice rack. But there’s also fresh ginger, which is going to give you an extra boost of ginger-y flavor. To grate it, you gently peel off the outside brown “skin,” and then use a rasp to get super-fine shreds.
(Note that you don’t want to add too much grated fresh ginger (it will add more moisture to the dough).
If you truly want to go all-out with your ginger flavor, you can use a liquid ginger extract. (It’s similar to vanilla extract, but its’ ginger). You can buy ginger extract online here.
Using Crystallized Ginger
Crystallized ginger (which is sometimes called candied ginger), is really the “icing on the cake” in this situation. (We get ours in these nice little packets of crystallized ginger from Melissa’s Produce.) Crystallized ginger is essentially fresh ginger boiled in a sugar syrup, then dried out and coated with sugar.
People use it as a garnish or in pies, sauces, baked goods, and even as a topping or flavoring in savory dishes. Remember that a little goes a long way, so don’t use too much or it will overwhelm your dish.
Peanut Butter Ginger Cookies Recipe
Peanut Butter Ginger Cookies
Delicious peanut butter cookies with an extra "zing" of ginger flavor.
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp powdered ginger
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup all-natural creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla
- 1 tsp grated fresh ginger
- 1/4 cup granulated sugar (for rolling)
- 1/4 cup crystallized ginger, finely chopped
Sift together the flour, baking soda, powdered ginger, and salt. Set aside.
In a large mixer, cream the butter and peanut butter. Gradually add the 1/2 cup of granulated sugar and brown sugar. Add egg, vanilla extract, and grated fresh ginger and mix well.
Add sifted dry ingredients gradually and stir until dough is event mixed.
Prepare a baking sheet, ideally with parchment paper for easy pickup and cleanup.
Prepare the cookies: Using a teaspoon, scoop out a rounded teaspoonful of dough and roll it into a ball. Dip the ball into the 1/4 cup of granulated sugar and roll to coat with sugar. Place the ball on the cookie sheet and use a fork to make a criss-cross pattern on the cookie. Top the cookie with a piece of crystallized ginger. Repeat until the cookie sheet is filled with 12 to 15 cookies.
Bake the cookies at 375 F. for 10 minutes or until firm and golden. Remove from cookie sheet after 5 minutes and cool on a wire rack. Store in an airtight container at room temperature for up to 5 days.
Don’t these look like a delicious treat for cold, clammy weather? Or even as on-the-go treat during nice weather? Let us know if you give them a try!