 Hi everyone, today's recipe we're making ginger cookies. Now these are of the soft variety, not the crunchy kind. These are soft and chewy and delicious and they are packed with ginger flavor, lots of it. So we're using fresh ginger, ground ginger and crystallized ginger for a nice, I mean the flavors are just spectacular. So if you love ginger, this recipe is for you. And I'm also gonna be showing you a special thing that I'm gonna do for these cookies to make them taste just a little bit better. So I'm Rockin' Robin and I'm gonna show you how to do it right after this. Before I go over the ingredients for this recipe, I just wanna mention a question, an answer to a question I get a lot is where do we get the written recipe? So click below this video. You'll see an area down below this where it says show more. Click that and it'll open up the description box and you'll find the written recipe down there along with a lot of other information regarding my channel. All right, so we're gonna need some flour and I'm using gluten-free flour here. You can use regular flour if you like. Baking soda, I have some dark brown sugar that we wanna firmly pack. Molasses. Cinnamon, some cloves. Now for our triple hit on the ginger, we're using ground ginger. I'm using fresh ginger. Now with the fresh ginger, you're gonna wanna peel it first with a spoon and then use a microplane to go ahead and grate out about a tablespoon of what you need. For the last type of ginger, we're gonna be using crystallized ginger. That is very sticky and so I had a challenge trying to chop that up into small pieces which is what you wanna do. So the best thing I found is to sprinkle sugar over it as you're chopping. Now we'll also need one egg, a little bit of salt, some butter and some vanilla extract. So here's what I'm doing in this recipe to make it a little bit different and to bring out some really good flavor. We're gonna take our butter and I'm gonna place it into a stainless steel sauce pan and we're gonna turn the flame up to medium heat. Now we're gonna brown our butter so that what it does is it adds a nice distinct flavor to it, like a nutty flavor. It's just a little bit different, adds a little more dimension to the flavor if you will and so we're gonna brown it slowly over medium heat and you wanna stir it and watch it. Don't walk away from this for one second because our butter can burn just incredibly fast. Now we're gonna start out on medium heat and then I'm gonna be turning it down as it goes because like I said, it can burn just within a few seconds. Now you wanna stir this regularly, right? Just keep it moving and see it'll start to foam up a little bit as well. Now you also wanna have a little dish or a bowl or I'm using this Pyrex dish here that I'm gonna pour this into because once it's done, you're gonna wanna pour it out of the pan right away. So when you pour this into the bowl, make sure you scrape out all those beautiful brown bits. So here's our brown butter, get a look at that. Nice and brown, that's where the flavor is. That's what's gonna add a new dimension to these cookies and make them just really taste great. Really hot yet, so again, we're gonna have to let this cool for about 15 minutes, 20 minutes maybe, it's very hot to touch. So we'll move into just getting our, all of our dry ingredients in the same bowl and get that ready to go. Our butter's almost cooled off enough to work with, but before we work with that, I'm gonna just combine the flour, the baking soda, the cinnamon and the cloves and the salt together so everything's nicely combined. And that way everything's evenly distributed, so just give it a nice toss. Now we're gonna take our brown butter and pour it into a big mixing bowl and make sure you get all that brown stuff off the bottom of the cup because that of course is where all the flavor is. Now to that, we're gonna add our brown sugar. So break it up with your hand a little bit and then we're gonna use a mixer and we're just gonna mix that up. Now it's not gonna whip up because we had melted the butter, so it'll be, it'll look just like this right here. All right, next in we're gonna add the molasses. So just spoon that in, let's crack our egg and get that in there. Let's toss in just a little bit of vanilla extract. It helps bring out the sweetness. Toss that in. Oh, I also have to add that ginger to the flour mixture, I forgot to do that. Toss that in. Now I'm gonna toss in the fresh ginger and mix that in. So now we're gonna take the mixture and just combine everything up really well. All right, next comes our flour mixture and we're just gonna add a couple of tablespoons or a couple of these big heaping spoons, I should say, to the batter and then we'll mix it in at a time. Now halfway through, I like to add the ginger, the crystallized ginger, and just try and break it up and sprinkle it in with your hands because it wants to clump together. Okay, now add some more flour. So you end up with a nice dough like this and then now I'm gonna preheat the oven to 350 degrees Fahrenheit and let that heat up while I'm making little balls out of this to place on our cookie sheet. I have a baking sheet covered here with parchment paper. I like to use that just to help keep it from sticking and you can use scoopers like this one here. You can make little scoops depending on the size of the cookie you want. So we'll just scoop these out and you just make little balls and place them on your paper. Now sometimes I find they don't, if my dough is refrigerated, they don't spread out very much. They stay pretty mounded. So if you want to, we can experiment here. Well, I'll flatten this one out and we'll see the difference between the two depending on how flat you like your cookie. We'll get an idea. And these are gonna cook in the oven for about 10 to 11 minutes just depending on your oven. Here's our cookies right out of the oven, nice and hot, smells amazing in here. And we're gonna let these cool for a couple of minutes before we take them off. So you can see here that they, I lucked them in for 11 minutes. I started with 10, then I looked at them and I said, no, another minute should do it. You can see here the one that I flattened out. It stayed flat. The others are still a little bit more mounting. So it just depends on how you like your cookie to look. All right, I'm ready to try one. They come right off of there. They're beautiful, they're warm. That's what's not to like here. I just love a soft, chewy cookie. This is it. The flavor is perfect. It's just the right amount of sweetness, just the right amount of ginger. The three types are perfect. And I think that the brown butter really gives it another dimension that you're gonna love, that flavor, that little bit of nuttiness. It's just subtle, but it's there. So, so good guys, try these. I think you're gonna love them. And share them if you know a ginger lover. Have them try these. They're gonna love them. They are really good. So thanks so much for watching. Subscribe to my channel by clicking that subscribe button at the end of the video and the bell next to it. That's the notification bell that will notify you when new videos come out every week. And I don't want you to miss any. So thanks again for watching. Leave me a comment, let me know what you think if you're gonna try these. I'd love to hear about it. All right, we'll see you next time. Take care.