Brown sugar cinnamon ginger cookies

I bake cookies every weekend, one of the ways to express my gratitude to my husband to support the family. Those tense work situations and difficult people constantly challenge his spirit which is pretty much all beaten up before Friday. So on Saturday and Sunday mornings, he longs for some fresh, warm, home-made cookies to first revives his soul.

So you can tell, the cookies I make got to be timeless, and simply delicious. XL-chocolate chips cookies and Swedish fried cookies are the staple on our breakfast table. But these days I'm always thinking of cinnamon and ginger... maybe due to the cooler weather.

The texture of these ginger cookies is crispy and delicate, while the ginger flavor isn't overwhelming (using fresh ginger is recommended though) so that we can taste everything.

Recipe of Brown Sugar Cinnamon Ginger Cookies (less sweet version)

(yield a few dozens)

• 11o g butter (with an excellent flavor is a must)
• 1/2 cup of light corn syrup
• fresh ginger, a thumb size, finely minced
• 1 egg, beaten
• 370 g flour
• a good pinch of salt
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• for coating: 2 TB brown sugar + 2 TB white sugar + 1/2 tsp cinnamon

1. Melt the butter in a small pot over medium-low heat. Once it's done, remove from the heat. Stir in corn syrup and ginger.
2. In a large mixing bowl, combine well the flour, salt, baking soda and cinnamon. Then mix in the egg and the butter mixture until a tender dough is formed (don't knead). Divide the dough into two pieces, shape each one into a log, wrap with plastic wrap and place in the freezer for 2 hours (we don't want them too hard though).
3. Pre-heat the oven to 170F
4. Unwrap the doughs, slice dough between 0.3 - o.4 cm thick (this thickness yielding a more delicate cookie, remember, the thicker the slice, the thicker the cookies). Press the slice dough down into the sugar coating mixture (one side only), then place the dough (can be close to each other since they don't expand much) on a large baking pan. Bake the cookies for 7 - 8 minutes or until they appear slight golden-brown. Transfer the cookies on a rack to cool off completely.
5. Please note that these cookies the taste continue to "mature" day after day, best to consumer them on the 3rd day or so. They keep well too, I kept mine up to a week (the cookies all gone by then).
6. The last note, my cookies aren't over-sweet since there's sugar coating outside, therefore, I don't add additional sugar (except for the syrup) in the dough. If you have a sweet-tooth, you can add sugar (e.g. 1/4 cup) to the butter when you cook them. Then follow the rest of the step.

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