I had a lot of homemade candied ginger left over after making chocolate and ginger cookies, and my friend Jen kindly suggested these candied ginger spice cookies. They were great! I adjusted the amounts to get roughly 2 dozen cookies (21 to be exact), and that’s what I’m writing down below, but you can absolutely make larger batches. Everyone loved these!
1 stick (¼ cup) lactose-free butter, softened
5 Tbsp. sugar
¼ tsp. kosher salt
1 large egg yolk
½ tsp. pure vanilla extract
1 cup + 3 Tbsp. unbleached all-purpose flour
¼ cup finely diced candied ginger
3 Tbsp. light brown sugar
½ Tbsp. ground ginger
¾ tsp. ground cinnamon scant
½ tsp. ground allspice
¼ tsp. ground nutmeg
¼ tsp. baking soda
¼ cup turbinado sugar, for rolling
Preheat the oven to 350 °F. Line a baking sheet with parchment paper or a silpat.
In a standing mixture fitted with the paddle attachment, cream butter, sugar, and salt until light and fluffy, about 3-4 minutes.
Scrape the bowl and with the mixer running on medium, add the egg yolk and the vanilla and beat until incorporated. Scrape the bowl.
With the mixer on low, gradually beat in the flour until combined, then add the candied ginger, light brown sugar, ground ginger, cinnamon, allspice, nutmeg, and baking soda. Mix until well combined.
Form the dough into tablespoon-sized balls (I used a small cookie scoop for this). At this point, the dough can be refrigerated or frozen until you are ready to bake the cookies.
Place the turbinado sugar in a bowl. Roll the balls of dough in the sugar to evenly coat them and place them 1” apart on the prepared baking sheet.
Bake 8-10 minutes, until lightly golden brown. The cookies will still be slightly soft but set on the outside. Carefully slide the parchment or silicon sheets onto wire racks to cool.