I’ve been meaning to rave about these cookies since the middle of November!!
We first heard about Rosanne Pezzelli (Bakerbots Baking) this summer when Pezzelli was featured in the Toronto Star’s chef’s showcase. Her ginger cookies recipe at the end of the article looked really promising. So, we bicycled over to her bakery to sample one of the ginger cookies.
They. Were. Fabulous.
Not cheap though. But really really really really (is that enough really’s? I’m not sure… I’ll add another, just in case) really good. As soon as we got home, I grabbed the Star and carefully copied the cookie recipe to put into my “to try soon” file.
And promptly forgot.
In mid November, we happened to be bicycling past Rosanne Pezzelli’s bakery and I suddenly remembered how fabulous her cookies were.
Suddenly, I neeeeeeded to get home immediately to make the cookies. Right away. Even though I really don’t like making cookies. They’re finicky.
But it was so important that in spite of the beautiful day, I insisted on riding directly home instead of taking the long scenic route. We made only one stop – to get a good shot of candied ginger from one of our favourite fruit and vegetable stores.
By late afternoon, out of the kitchen wafted the most wonderful aroma of ginger cookies. The moment they were cool enough to touch, we each tried one. And then another to make sure.
Yup. Easily as good, if not better than Pezzelli’s. So. If you can’t easily get to the BakerBot shop, here’s how to make the cookies:
based on Rosanne Pezzelli’s recipe for “Ginger Cookie Ice Cream Sandwiches”
- 2 c unbleached all purpose flour
- 1/3 c whole wheat flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp each: ground cloves, ground ginger, cardamom and finely ground black pepper
- 3 Tbsp crystallized ginger, chopped
- 2/3 cup butter, soft
- 1 cup + 2 tbsp sugar
- 1 large egg, beaten
- 3 tbsp molasses
- sugar, coarsely ground black pepper, for topping
- Put flour, baking soda and salt into a medium-sized bowl, sift flour. Use a whisk to mix in the ground spices.
- Cream the sugar into the butter in another mixing bowl and beat in the egg.
- Whisk in the molasses.
- Add the ginger to the wet ingredients. Using a wooden spoon, add a third of the dry ingredients and stir well. Keep adding the dry ingredients gradually until all is mixed well. (Use your hands for the last little bit of mixing.
- Turn the oven to 350F. Line two large cookie sheets with parchment paper.
- Pour some sugar and pepper into a saucer.
- Using a spoon to roughly measure, form ping-pong sized balls and place them well apart on the cookie sheet, first rolling each ball in the sugar and pepper on the saucer. Use a wetted fork to flatten the balls into discs.
- Bake on the top rack of the oven for about 12 minutes. The cookies may look a bit puffy when they come out of the oven. If there is a gold tinge on the outsides of each one, they’re likely done. (Further baking will make them crisp rather than chewy.)
- Slip the parchment paper sheets (along with the cookies :-)) onto racks to cool. Once they are completely cool, store in an airtight container.
- about Rosanne Pezzelli
» Toronto Star Chef’s Showcase: Rosanne Pezzelli’s “Ginger Cookie Ice Cream Sandwiches”
» Bakerbots Baking, 205 Delaware Ave, Toronto (next door to Ossington Station)
- recipes from OUR kitchen
» ginger shortbread
» blog recipes index
» recipes index
The evening after I made them, I took some of these cookies over to our friends’ house. All loved them. The secret to their success is the black pepper. And the ginger. Oh, yes… and the butter.
The cookies were so brilliant, that I think we add them to our repertoire of Christmas cookies.
T was initially horrified at the amount of candied ginger I bought. But then he decided it would be perfect in icecream. He then made ice cream sandwiches with some of the cookies. A ginger dream come true!! (Sorry, no photographic evidence….)
Can this really be true? Have I never posted about my sister’s wonderful gingerbread with lemon sauce?! Remind me!!
And speaking of Christmas, please remember to look at this year’s Advent Calendar. Don’t even think about peeking ahead….
- more cookies please!
- Chili Paste Revisited (JFI: Ginger)
- Fresh ginger makes the cake , Amy Pataki, Toronto Star
Eat Christmas Cookies:
- Coloured Cookies
- Mmmmmm… shortbread
- more cookies please! (ginger shortbread, cheese cookies)
- food for the gods
- cherry snowballs
- You must try Rosanne Pezelli’s Ginger Cookies
- Persian Cardamom Shortbread (Gluten-free)
- Orange Thyme Shortbread