These candied ginger and carrot cookies are a twist on a classic oatmeal cookie. They are soft and chewy on the inside and slightly crunchy on the outside.
I was recently trying to remember when I first started eating fresh ginger. I can’t pinpoint the day, but I’m certain it had to be while we were living in Brazil.
It was likely with sushi (I don’t think I’d ever eaten sushi until we moved there), but what I really remember are the teas and mulled wines that used slice after slice of fresh ginger root. After discovering those and then learning how to make them, I was sold.
I started buying fresh ginger, cooking with it, adding it to baked goods, and discovering more things made of ginger.
Like candied ginger.
I don’t buy candied ginger often, but oh how I love it. That sugary, crunchy exterior and the spicy, gummy, jelly-like interior. I mean, sure. It’s really just candy.
For that reason, I find it convenient that I have issues with motion sickness and that ginger is a good cure.
It’s my excuse for downing a little candied ginger from time to time. To keep the stomach settled. Just in case. Even though I’m just working around the house.
A few weeks ago, I found some while shopping the bulk bins at the market, so I filled myself a little baggie. I’ve wanted to try making some cookies with it for a while, and it immediately came to mind when I was considering how to make a twist on a carrot cake cookie.
I almost loaded these with all the things that carrot cake can contain – coconut, pineapple, raisins – but then I changed my mind. I stuck with the candied ginger and carrot only and I am so glad I did.
The ginger really comes through and it’s mild spiciness goes so well with the sweet carrot. The touch of molasses gives them a little richness that teases at a holiday treat, but assures you that these are perfectly appropriate for spring.
These cookies are quick and easy, but they require some patience after they are baked. Be sure to let them sit a full 5 minutes or longer on the baking sheet after you pull them out of the oven. Then carefully transfer them to the cooling rack and let them cool completely before serving.
I like a warm cookie as much as the next person, but these beauties will be fragile and crumbly until they cool. Practice a little patience and I promise you’ll be happy with the final reward!
- 1/2 cup unsalted butter, softened
- 2/3 cup raw sugar
- 1 teaspoon molasses
- 1 large egg
- 1/3 cup shredded carrot
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine ground sea salt
- 1 1/3 cups old fashioned rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup finely chopped candied ginger
- Preheat the oven to 375 degrees F.
- In a mixer fitted with the paddle attachment, combine the butter and raw sugar, mixing on low. Increase the speed to medium-high and cream for 1 minute. Scrape the sides of the bowl and add the molasses. Cream on medium-high for 2 more minutes.
- With the mixer on medium, mix in the egg and then mix in the carrot. Scrape the sides of the bowl as needed.
- Next, add in the vanilla, baking soda, baking powder, cinnamon and salt.
- Add the oatmeal and mix until it is evenly distributed throughout the cookie dough. Then mix in the flour.
- Finally, add the candied ginger and mix until all ingredients are combined and the ginger pieces are evenly distributed.
- Use a cookie dough scoop to transfer the cookie dough to a baking sheet covered with a silicone mat or an ungreased baking sheet. Bake for 8 to 9 minutes, until the edges of the cookies are browned and the centers are firm.
- Remove the pan from the oven and let the cookies cool on the pan for at least 5 minutes. Carefully transfer to a cooling rack to cool completely before serving.
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I luv how you’ve used ginger in these cookies! Ginger gets overlooked all too often and it’s too bad because its fantastic not only in savory dishes, but in desserts/sweets as well. Need to make these!! 🙂
Thanks, Cristina! I am such a huge fan of ginger!
I am a massive ginger fan.. so these cookies are right up my ally. I have to make them!
I just love the sweet and spicy flavor the candied ginger adds to these cookies!
I am a ginger addict and will eat it any way i can get it! Well, I’m not too crazy about powdered ginger…I’d much rather eat it fresh, candied OR pickled! These cookies sound fabulous. An addiction waiting to happen!
Thanks, Joanne! I agree with you on the powdered ginger. Only good in a pinch when there are no other options!