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Double-Rye Ginger Cookies

Source of Recipe

Saveur


Recipe Introduction

"These gorgeous holiday cookies from baker and master preserver Camilla Wynne temper spicy candied ginger with earthy rye flour and deep, dark molasses. A rye whisky glaze accentuates the crackled tops, and a dainty piece of ginger adorns each one. If you're feeling fancy, get creative by cutting the ginger into festive shapes. Avoiding alcohol? Swap out the whisky for milk, lemon juice, ginger syrup, or even water."

Recipe Link: https://tinyurl.com/yjdh5cyr

List of Ingredients

For the cookies:
â—¦ 1 ¼ cups all-purpose flour
â—¦ 1 ¼ cups rye flour
â—¦ 2 teaspoons baking soda
â—¦ 2 teaspoons ground ginger
â—¦ ½ teaspoon ground cinnamon
â—¦ ½ teaspoon ground cloves
â—¦ ½ teaspoon kosher salt
â—¦ 5 ounces melted, unsalted butter (â…” cup)
â—¦ 1 cup packed light brown sugar
â—¦ 1 large egg
â—¦ 1 large egg yolk
â—¦ ¼ cup molasses
â—¦ ½ cup finely chopped candied ginger, plus 25 small pieces for garnish

For the glaze:
â—¦ 1 ½ cups confectioners' sugar
â—¦ ¼ cup plus 1 ½ teaspoon rye whisky
â—¦ Pinch kosher salt




Recipe

Preheat the oven to 350° F. Line two large rimmed baking sheets with parchment paper.

In a small bowl, whisk together the all-purpose and rye flours, baking soda, ground ginger, cinnamon, cloves, and salt. In a medium bowl, whisk together the melted butter and brown sugar. Whisk in the egg, followed by egg yolk, then whisk in the molasses. Using a silicone spatula, fold the flour mixture into the egg mixture until nearly combined (a few dry streaks should remain). Add the candied ginger and continue folding until fully combined.

Using a 1-ounce cookie scoop or a large spoon, divide the dough into 25 portions. Roll the portions gently into balls, then transfer to the prepared baking sheets, spaced at least 2 inches.

Transfer to the oven and bake until the tops are cracked and cookies are golden around the edges, 12 to 14 minutes. Cool slightly, then transfer the cookies to a wire rack to cool to room temperature.

Meanwhile, make the glaze:
In a small bowl, whisk together the confectioners' sugar, whisky, and salt until smooth. Dip the tops of the cookies into the glaze, shaking off any excess. Place a piece of candied ginger in the center of each cookie, adding a little more glaze to adhere it if necessary. Set aside at room temperature until the glaze has set, about 30 minutes, before serving. Cookies will keep in an airtight container at room temperature for at least 5 days.

Makes 25