A few days passed and I finally cooled off from my Chocolate Chip Cookie fury. Don’t get me wrong, I still want to have a chat with Martha about that recipe, but I must go on.

I decided to make these “ginge” cookies. The recipe included a video of Martha making them and they looked simple. I wasn’t about to have another failure so soon.

If you love ginger, keep reading. If you hate ginger, keep reading. 

Shannon came to help/take pics/do dishes, although she’s not pictured here. Sorry, dude. We put on our favorite music by Turquoise Jeep and started baking.

Step 1: Gather ingredients: flour, butter, 1 egg + 1 egg yolk, baking soda, salt, sugar, fresh grated ginger, chopped candied ginger, ground ginger, molasses, sanding sugar.

Hey, Martha, are you sure I’m not supposed to throw in pickled ginger too?

Step 2: Whisk to combine flour, baking soda, salt, and ground ginger.
 

Whoa! This step never has a non-white ingredient involved.

Step 3: Beat butter and sugar until light and fluffy.
 

That looks really fluffy. I’ve never had to use room temperature butter before. It’s almost like whipped cream.

Step 4: Add eggs.

Step 5: Add remaining 2 styles of ginger.

plop.

Step 6: Alternating, add flour and molasses 1/3 at a time.

This looked like I was adding chocolate syrup. I kind of wish I was.

Whoops. Didn’t use the guard. Bad, Nate.

Step 7: Shape teaspoons of dough into balls.

This doesn’t look like it is going to hold up.

It doesn’t.

It looks like baby poop.

I’m depressed. I thought this was going to be easy and I’d receive tons of fanfare.

I baked 1 cookie and it turned out! What. A. Relief.

My cats weren’t impressed. Shuyamouf, cats. This is serious.

Okay, back to action!

Step 8: Roll balls in sanding sugar.

Martha used a scoop with hers (even though her dough rolled in her hand), so I copied. This is bigger than a teaspoon though.

They turned out perfect! Cripsy around the edges and chewy in the middle.

They spread out pretty far. I’m glad I only put 8 on a sheet.

Gorge. Mine are a lot darker than hers, though.

Link to original recipe

Yields: 72
I got: 47 (my scoops were large)

Start time: 9:10
End time: 10:55 (1 hour, 45 mins)
Martha’s estimated time: 1 hour, 15 mins

What did I learn?

• Sometimes mistakes still work out.
• The Kitchenaid guard is there for a reason. (Not the first time I needed to learn this lesson)

What do I need to learn?

• Why was my dough so sticky/not roll into balls?
• Why were my cookies darker than hers in the picture?

I’m so relieved they worked out! They are quite spicy from all the ginge. You like?