2nd effort, 13nov2021. Soften butter, put egg on counter so both are room temp. Did a bit of research on baking soda, since original recipe calls for 2t baking soda, which seems like a lot; other parameters (adding baking powder, subbing out various fats, chilling, etc.,) also affect cookies.

1/4–1/2 C coarse brown sugar

chop:

• 1/4–1/3 slivered & minced fresh ginger root
• 1/2 C candied ginger
• 1/2 C walnuts

Cream together first 2 ingred, then add & cream:

• 1/2 C (1 stick) butter
• 1/4 C white sugar
• 1/4 C molassus
• 1 T vanilla
• 1 T yogurt
• 1 egg

preheat oven to 350deg, oil air-bake cookie sheet with canola and/or butter (paper)

mix dry ingred, grinding out lumps; then mix into flours & mix all ingred together

• 1 t baking soda^[1]
• 1/2 t salt
• 2 T powdered ginger
• 1/4 t ea cinnamon, cloves, nutmeg
• 1/2 - 1 t cayenne
• 1-1/4 C king arthur all-purpose flour
• 1 C (heaping) oatmeal

after dough is mixed, shaped into balls, roll in demerara sugar: only do the tops with 1/2 C white sugar, otherwise they will be too sweet.

My first work up of Tech's recipe (see below for original) & email 25jun20 for Tech's variation.

cream:

• 1/2 C (1 stick, softened) butter
• 1/2 C white sugar
• 1/4 C molassus
• 1 T vanilla
• 1 T milk
• 1 egg

Chop:

• 1/2 C crystallized ginger
• 1/2 C walnuts
• 1/3 C minced fresh ginger (was aiming for 1/4 C...)

Dry ingredients:

• 1 t baking soda
• 1/2 t salt
• 2-3 T ground ginger
• 1/4 t cinnamon
• 1/4 t cayenne
• 1/4 t nutmeg
• add 1/2 t star anise next time?
• 1 C white whole wheat flour
• 1 C all purpose (k.a.) flour
• 1 C rolled oats

mix dough; roll balls in sugar; bake at 350 deg.

Testers’ verdict: edible; Tech liked that they were less oily/greasy. Sylvus is all about the original & thought these too flavourless. Everyone ate them, though.

Tech's original version

• ¾ cup butter
• 1 cup packed brown sugar
• 1 egg
• ¼ cup molasses
• 2 ¼ cups all-purpose flour
• 2 t ground ginger
• 2 t baking soda
• ½ teaspoon salt
• 1-1/2 T minced fresh ginger root^[2]
• ½ cup chopped crystallized ginger
• Plus, the Tech modifications:
• Add 1/4 tsp each of cayenne pepper, cinnamon, and nutmeg
• Roll dough balls in sugar right before baking to lightly coat

Method:

1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight
2. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Unless otherwise noted, text, image and objects depicted therein copyright 1996--present sylvus tarn.

Sylvus Tarn