Makes about two dozen
12 tbsp. (1½ sticks) unsalted butter
1 c. sugar
1 lg. egg
2 c. all-purpose flour
1½ tsp. baking soda
¼ tsp. salt
1 tbsp. ground ginger
1 tbsp. fresh-grated ginger
¼ c. crystallized ginger, finely diced
2 tbsp. honey
1. Preheat oven to 350°. Butter two 12-by-17-inch, rimmed baking sheets. Set aside.
2. In a large mixing bowl, cream butter and sugar with a hand mixer on high speed until light and fluffy (about 3 minutes). Add egg; continue mixing on low speed until just incorporated.
3. In a separate bowl, mix flour, baking soda, salt, and ground ginger. Add half the flour mixture to butter mixture and mix to combine. Add fresh ginger, crystallized ginger, and honey and mix to combine. Add remaining flour mixture and mix to combine. (The dough should be fairly sticky.)
4. Place dough in a bowl; cover bowl with plastic wrap; refrigerate at least 30 minutes.
5. Using a small ice cream scooper, scoop dough into 1-inch balls and place on prepared baking sheets, leaving at least 2 inches between cookies.
6. Bake for 12 minutes, rotating pans halfway through, until cookies are brown around the edges and lightly colored in the center.
7. Let cookies cool on baking sheet for 2 minutes before transferring them with a spatula to a wire cooling rack to cool completely.
To see how chef Michael Chernow makes this recipe, watch our video. And if you’re hungry for more of The Meatball Shop’s action, see how to make Gobble Gobble turkey balls, kabocha squash salad, and a modernized hot toddy. Or just buy the cookbook, $28.