Tuesdays with Dorie DC: Double-Ginger Crumb Cookies

December 18, 2018 at 12:03 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 8 Comments
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double-ginger crumb cookies

It’s certainly the time of year to be baking with warm spices, and these Double-Ginger Crumb Cookies are a perfect candidate for your cute holiday cookie box. Or my very classy black plastic take-out box, as the case may be…whatevs, they’ll be eaten up regardless of container. These use Dorie’s Do-Almost-Anything Vanilla Cookie Dough, which makes a deliciously buttery sugar cookie, as the base. Fresh ginger gets worked into that dough, which is then rolled and cut. At the restaurant where I work, we keep a tub of sweetened ginger purée around that we use in a couple of things. I think it is really intense and delicious, so I took home a little blob of it to use in my dough. The next hit of ginger in these cookies comes from a crumb topping scented with ground ginger. I like these a lot. They’re not fancy looking, but lovely tasting, and perfect with tea.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already.

8 Comments »

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  1. I think yours look plenty fancy! And yes, we have some ginger puree in our fridge all the time too – so handy, especially for holiday baking!

  2. I love ginger, I bet these smelled amazing! I think they look great!
    Only you could take a black plastic take out box and make it look so elegant!😊

  3. Love that you made these square. We thought these were divine.

  4. Yes, these weren’t fancy but they were good. I like your square version.

  5. Merry Christmas! Thank you for being our fearless leader in our little group. It is a joy cooking with you all. We loved these crumb cookies. Never would have guessed it was a take-away box.

    • merry christmas and thank you! i look forward to every tuesday!

  6. Yum! These must have a great hit of ginger in them. Love the crumb topping – did you just crumble it on or grate it (I do that sometimes with more of a shortbread)?

    On Tue, Dec 18, 2018 at 12:05 AM a whisk and a spoon wrote:

    > steph (whisk/spoon) posted: ” It’s certainly the time of year to be baking > with warm spices, and these Double-Ginger Crumb Cookies are a perfect > candidate for your cute holiday cookie box. Or my very classy black plastic > take-out box, as the case may be…whatevs, they’ll be eaten” >


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