A few months back, we got together with with Tyler and John who introduced us to Room11. It’s a tiny cozy little restaurant with a selective but delicious menu and a delectable assortment of wine and aperitifs. They have a cookie of the day and I distinctly remember sinking my teeth into their scrumptious rosemary cookie. Ever since then I craved, hunted and went back for more rosemary cookies without much luck. There’s nothing like having a cookie to dip in your daily cup of tea, so thus came the birth of the Ginger Sage Drop Cookies in my kitchen. These cookies remain deliciously moist in the center but still crisp.
A few tips while baking cookies in the oven that I always follow especially for these type of “drop cookies”. First, both the base and the top of the cookie surfaces should be evenly golden brown. Second, NEVER EVER put raw cookie dough on a hot baking sheet, it will melt way too soon before even entering the oven and lead to an overly spread out cookie. I run it under cold water to cool the sheet down fast. Finally, halfway through the baking process, rotate the baking sheet so all sides of the cookies get baked evenly.
ginger and sage drop cookies
servings: Approximately 25 – 2″ diameter cookies
2 cups plain flour
1/4 teaspoon salt
2 tablespoons ground ginger powder
3 teaspoons baking powder
3/4 cup sugar
2 sticks unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon vanilla essence
4 tablespoons freshly chopped sage leaves
3/4 cup crystallized ginger
1. Using a large sieve, sift together the flour, salt, ginger powder, and baking powder.
2. In a separate mixing bowl, cream the sugar and butter on medium-high speed using the paddle attachment of a stand mixer. Then add the eggs and vanilla and combined on medium-high speed. Add the sage and ginger and mix evenly. Now mix in the dry ingredients to the wet ingredients and mix on medium-high speed. Collect the final cookie dough, wrap with cling film and refrigerate for 30 minutes.
3. Preheat the oven to 350F. Either using an ice cream scoop or two teaspoons, lay out cookie dough (approximately one heaped teaspoon per cookie) on a parchment paper lined baking sheet. Bake the cookies in batches, till both the bottom and top appear evenly golden brown. Let the cookies cool on the parchment paper and then let them cool further on a wire rack. Store the cookies in air-tight container between sheets of wax paper.