Ginger Jump-Up Cookies from Zingerman’s Bakehouse
Renowned for their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough, Zingerman’s Bakehouse (located in Ann Arbor, Michigan) is celebrating their 25th anniversary this fall. We’re excited to be joining in on the fun with Zingerman’s Bakehouse, a cookbook featuring 65 meticulously tested, carefully detailed recipes.
Get a peek inside the beloved bakery in this video:
Hungry yet? When you preorder the book from your preferred retailer, we’ll send you some of Zingerman’s Famous Brownie Bites. Head right this way for all of the details.
And for you lucky Ann Arbor folks, join in on the fun—the cookbook debut! Be one of the first to get the new cookbook, meet the authors, and have your book signed. You’ll hear from the authors and Zingerman’s Bakehouse Managing Partners, Amy Emberling and Frank Carollo (pictured below), who will be interviewed by Micki Maynard, veteran journalist with NPR and the New York Times.
Come hungry, because you’ll be noshing on warm vegetable strudel, prosciutto-wrapped asparagus, Manchester cheese and pecan raisin crisps, Esterházy torta, cocktails, and going home with a signed book, included in your ticket price.
When: Tuesday, October 3rd, 2017 from 4:30-6:30pm
Where: Zingerman’s Greyline, 100 N Ashley St, Ann Arbor, MI 48104
And now, time for a recipe. These ginger cookies will put a pep in your step!
Ginger Jump-up Cookies
These are intensely flavored cookies that practically make us jump up when we eat them! Karen Lucas, our pastry kitchen leader in the mid-1990s, introduced the first versions we created to our repertoire. She had made them for her brothers and then her own children and wanted to share them with more people.
Karen left, but the cookies stayed. We continued to experiment to make them even more tempting. We replaced regular American brown sugar with muscovado brown sugar from Mauritius. It’s more complex in its flavor. Nowadays it’s available in many grocery stores, so try using it in place of brown sugar in your recipes. We increased the quantity of ground ginger and added pieces of candied ginger that really pop when you bite into them. (One of our secret indulgences is eating candied ginger as an afternoon sweet treat. Very satisfying.) With all this flavor we gave the cookie a more appropriate name—Ginger Jump-Up.
MAKES 2 DOZEN COOKIES
- 1/2 cup unsalted butter, room temperature [110 g]
- 3/4 cup muscovado brown sugar (packed) [150 g]
- 1/3 cup molasses [110 g]
- 1 Large egg, room temperature
- 2 cups plus 3 Tbsp all-purpose flour [310 g]
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup chopped crystallized ginger [110 g]
- Demerara sugar for sprinkling tops
1. Preheat the oven to 350°F [180°C].
2. In a large mixing bowl, cream the butter, muscovado sugar, and molasses with a wooden spoon until well blended. If you are using a stand mixer, use the paddle attachment on medium speed. Add the egg and mix until the mixture is light and creamy.
3. In a separate bowl, combine the flour, baking soda, cinnamon, ground ginger, and cloves. Stir with a fork until evenly combined. Add all of the dry ingredients and the crystallized ginger to the creamed butter mixture and mix until completely incorporated. If using an electric mixer, use a low speed.
4. Portion the cookie dough using a 3⁄4-oz [22-ml] portioner, or shape it by hand into balls, using about 1 1⁄2 Tbsp of dough for each. Place onto a sheet tray lined with parchment paper, leaving space for the cookies to spread. With the palm of your hand, press each cookie down to a thick disk. Top each cookie generously with Demerara sugar. For the best coverage, dip the cookie’s top surface into the sugar to completely cover it. This is easier to do when the cookies are chilled.
5. Bake the cookies for 12 to 14 minutes. Overbaking will make the cookies too firm. You want them to be fairly soft. It is a little difficult to know when they are done, because they are so dark to start with that the color change is not dramatic. Look for firm edges, and avoid a visibly wet center. Also remember that they will continue to bake after you remove them from the oven.
If you’d like bigger cookies, make them bigger! In the bakery we make 3-oz [96-ml, about 1⁄3 cup] cookies regularly, and they’re wonderful. These will need to bake for closer to 18 minutes. The critical point about size is that it’s best if all the cookies on a baking tray are the same size, so that they will all bake at the same rate.
If you don’t want to bake all of your cookies at the same time, you can form them and refrigerate them for a week in a closed container. You’ll need to add a couple of minutes to the baking time.
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Preorder your copy of Zingerman’s Bakehouse here and we’ll send you some of their brownie bites—it doesn’t get sweeter than that!
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