crystalized ginger

This cake, at its best when warm, is full of dark molasses flavor and three kinds of ginger (fresh, ground and crystallized). It can be served with powdered sugar, whipped cream or even ice cream — a drizzle of caramel sauce is especially nice, too.

Triple Ginger Skillet Cake

unsalted butter (1

granulated sugar

240 milliliters molasses (not blackstrap)

(2-inch) piece ginger, peeled

all-purpose flour

baking soda

ginger

cinnamon

fine sea salt

180 milliliters whole milk

70 grams diced crystallized ginger

Turbinado sugar, as needed, for finishing

Powdered sugar, as needed, for finishing

Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.

In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.

In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.

Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.

Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.

I don’t remember my mother at the stove.  When asked what childhood dish was my favorite, I’d stammer and come up empty.  And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can’t. I’ll often stuff them with raisins, but I think they’re especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They’re good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.

Baked Apples

apples,

lemon

apple rings, cut into bits

honey

unsalted butter

apple cider

Heavy cream, whipped cream

Cinnamon,

Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.

Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.

Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It’s O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won’t blend evenly into the cider, and that’s fine.)

Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.

Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They’ll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

It may be Thanksgiving, but to make pumpkin pie is a relatively thankless task. Always invited but often ignored, most pumpkin pies are too heavy to enjoy after a large dinner. Yet the meal is somehow incomplete without it.

Sometimes it's kinder to break up the union of pumpkin and pie. An ethereal custard covered with crunchy cookie crumbs and spicy-sweet ginger plays the pumpkin role with more grace. Traditional pumpkin-pie spices like cinnamon and nutmeg can be used or not, according to the impeccable taste of the cook.

Pumpkin Pots de Crème with Amaretti-Ginger Crunch

pumpkin puree

heavy cream

vanilla bean, split lengthwise

sugar

cinnamon,

nutmeg,

amaretti cookies

In a heavy saucepan over medium heat, bring pumpkin puree cream and vanilla bean halves to a boil; set aside for 15 minutes, and then remove vanilla bean halves. In a medium metal bowl or the top of a double boiler, combine egg yolks and sugar. Place bowl over a pot of barely simmering water (make sure bottom of bowl doesn't touch water). Whisk constantly until mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to overheat, or egg mixture could curdle.

Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40 to 50 minutes. Mixture should gently steam; be careful not to overheat. Add cinnamon and nutmeg, if using, and mix well. Strain into a pitcher or a bowl with a pouring lip.

Divide mixture among 10 to 12 teacups, ramekins or custard cups. Refrigerate at least 4 hours or up to 2 days. Just before serving combine amaretti crumbs and ginger, and sprinkle on top of each dessert.

For the best shortcakes, bake them just before serving. To make that an easy prospect, you can prepare and freeze them in advance: Prepare the dough through Step 3, freeze the shortcakes completely, then transfer them to an airtight container for up to one week. Bake the frozen scones whenever the mood strikes. They’ll take a few extra minutes to cook, but will be perfectly tender and fresh. They’re wonderful served straight from the oven, but if you plan to layer them with cream and fruit, let them cool to room temperature first. 

Lemon Shortcakes With Gingered Blueberries

granulated sugar, plus more for sprinkling

baking powder

salt

unsalted

blueberries

25 grams chopped crystallized ginger

360 milliliters heavy cream, chilled

confectioners’ sugar (optional)

Heat the oven to 425 degrees. In a large bowl, whisk together the flour, 1/3 cup granulated sugar, the lemon zest, baking powder and salt. Add the butter and use your fingers to quickly flatten each piece of butter into the flour mixture. The butter should be pliant but not melty. If it starts to get too soft, refrigerate the mixture for a few minutes before moving on.

In another large bowl, whisk together the 1/2 cup/120 milliliters heavy cream with the lemon juice and egg until combined. Add the cream mixture to the flour mixture and stir with a fork until the dough is evenly moistened.

Tip the dough out onto a piece of parchment paper. Work it a few times, just to get the mixture to come together, but don’t overwork it. Pat the dough into a 5-inch square. Using a sharp knife, cut the dough into two rectangles, then cut each rectangle crosswise into 3 pieces. Separate them on the parchment paper, slide the parchment paper onto a baking sheet and freeze for 15 minutes. 

Just before baking, brush the top of each shortcake with cream and sprinkle liberally with granulated sugar. Bake until golden brown and a toothpick inserted into the center of one shortcake comes out clean, about 20 minutes. Transfer to a rack to cool completely.

Meanwhile, in a medium bowl, smash 1/4 cup/35 grams of the blueberries. Add the remaining whole blueberries and crystallized ginger and toss to combine. Whip the cream to medium-stiff peaks with the confectioners’ sugar, if using.

To serve, split the shortcakes in half and top the bottom half with whipped cream and berries. Replace the top.

Learn how to make your own candied ginger with just 4 ingredients! It&#39;s perfectly sweet, citrusy, and tender!

Easy Candied Ginger

tsp salt

lime

Peel the ginger roots using a sharp kitchen peeler. Slice it into 1/4-inch thick slices. Some slices will be longer than others, but that&#39;s okay.

Transfer the sliced ginger to a large bowl and sprinkle with the salt. Stir to coat. Let it sit for about 30 minutes. The ginger will become slightly softer, and you should be able to slightly bend the slices without them breaking.

Rinse the ginger well. Fill a large pot of water and add the juice from half of the lime. Bring to a boil. Once boiling, add the ginger slices and boil for about 5 minutes. Drain the ginger and repeat this step once again.

Drain the ginger and transfer it to a deep plate or mixing bowl. Add the sugar and stir to coat. Cover with plastic film and let sit on the counter overnight or for at least 12 hours.

After 12 hours, the sugar will have melted and created a syrup. Add the ginger slices AND the syrup to a non-stick skillet. Heat over medium heat, stirring regularly, until the syrup starts to boil. Once boiling, keep stirring frequently until no more syrup remains (about 20 minutes).

Once no more liquid is in the skillet, remove from the heat and keep stirring using a spatula (or chopsticks). After 3-5 minutes, the sugar will crystallize, and you will see some powdered sugar forming. Now, you can transfer the candied ginger to a cooling rack and let it cool completely before transferring it to an airtight container.

Enjoy as a snack or in baked goods, salads, etc! Candied ginger will keep for up to 1 month stored in an airtight container at room temperature. After that, it tends to become a little bit firmer.

Shakira, the problem with using stevia, is that some recipies that call for candied ginger require the sugar for fermentation (i.e. ginger ale). Also, I do not think stevia turns into thick candy/syrup to make the crystalline coating that helps to preserve the ginger.  Remember, sugar is a natural perservative.

Why does this look so mouth-watering?!?
Can't wait to try this weekend. Thanks a lot!!!

The&nbsp;Dark ’n’ Stormy is a festive and fiery cocktail made with spicy ginger beer,&nbsp;warm dark rum and a refreshing hint of lime — a welcome wake-up call for your taste buds. This cookie recipe is no different. Cayenne joins the classic spice mix of ginger, cloves and cinnamon, and candied ginger, infused with dark rum, is mixed in, adding chewiness and sweetness. It’s all finished with a tart, refreshing lime-and-rum glaze. But perhaps the best part is that, unlike the cocktail, there is no limit to how many you should consume.&nbsp;

Dark ’n’ Stormy Cookies

60 grams dark rum

cloves

cayenne

kosher salt (such as Diamond Crystal)

lightly packed dark brown sugar

granulated sugar,

unsalted butter,

unsulphured molasses

eggs

powdered sugar

dark rum

lime juice

Kosher salt (such as Diamond Crystal)

limes

NYT Cooking

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-DP-Dark-and-Stormy-Cookie-mght/01FD-COOKIEWEEKREX-DP-Dark-and-Stormy-Cookie-mght-videoSixteenByNineJumbo1600.jpg

Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-DP-Dark-and-Stormy-Cookie-mght/01FD-COOKIEWEEKREX-DP-Dark-and-Stormy-Cookie-mght-googleFourByThree.jpg

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-DP-Dark-and-Stormy-Cookie-mght/01FD-COOKIEWEEKREX-DP-Dark-and-Stormy-Cookie-mght-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-DP-Dark-and-Stormy-Cookie-mght/01FD-COOKIEWEEKREX-DP-Dark-and-Stormy-Cookie-mght-facebookJumbo.jpg

Heat oven to 350 degrees and line 3 baking sheets with parchment paper.

Prepare the cookies: In a small bowl, combine the chopped crystallized ginger and rum, and cover with plastic wrap. Microwave for 90 seconds or until the rum starts to boil. Stir, cover again and set aside.

To a large bowl, add the flour, baking soda, ground ginger, cinnamon, ground cloves, cayenne and salt, and stir to combine. Set aside.

To a second large bowl, add the brown sugar, granulated sugar, butter and molasses. Use a wooden spoon to beat until the mixture becomes light in color, 4 to 5 minutes.

Add the eggs to the large bowl one at a time, mixing to incorporate each time. Add the dry ingredients in 3 batches, stirring after each to combine.

Strain any liquid from the bowl of crystalized ginger and discard, then add the ginger to the cookie dough and stir to evenly distribute.

Place about 1/2 cup granulated sugar on a plate. Roll 2 tablespoons of cookie dough in the sugar to coat it completely. Transfer to the baking sheet and gently press to slightly flatten. Repeat with the remaining dough, leaving 1 inch of space between cookies, with 8 cookies total on each baking sheet. Bake for exactly 12 minutes, and let cool on the tray for 5 minutes before transferring to a rack to cool completely.

Make the glaze: To a medium bowl, add the powdered sugar, dark rum,  lime juice and a big pinch of kosher salt. Whisk until smooth. Place the cooling rack on top of the parchment-lined baking sheet and line up all cookies so they touch. Dip the cookies face down into the glaze, then zest limes over to finish. Allow the glaze to dry fully before serving.

Wondering if anyone has suggestions for a non-alcoholic substitution for the rum?

Two comments regarding the cooking time: 1) at the header of the recipe it says 1 hour and 40 minutes! That’s a lot for a cookie. 2)Bake for exactly 12 minutes. C’mon. Any experienced baker knows that cookie baking time is highly variable due to oven, placement in oven, cookie sheets. Please give a visual readiness indicator.

Is there a non-alcoholic substitute for the run?

I don’t have a microwave - can I simmer in a pot on the stove ?

"Use a wooden spoon to beat until the mixture becomes light in color, 4 to 5 minutes."...is it OK to use a stand mixer?

Dip flat side into glaze by holding the edges of the cookies

@alison
I agree with you. Lining cookies touching would indicate pouring/drizzling icing over them. Since it says dip, then you would dip then place it face up on the rack and sprinkling garnish. Depending on how fast this icing dries, may have to do sprinkle each cookie before putting it on the rack.

Step 8 is confusing. We're dipping the cookies and then putting them back on top of the cooling rack, right?

https://vp.nyt.com/video/2025/11/24/155607_1_Dark-n-Stormy-Cookies-YT-VID_wg_480p.mp4

Jonathan Bang

Dark ‘n’ Stormy Cookies

“My main go-to cookie -- oh, my gosh, I thought you would never ask. The pignoli cookie is, like, Italian American. I’m also making peanut butter blossoms, you know that chewy peanut butter. I love a rainbow sprinkle. Put a rainbow sprinkle on my cookie. It’s called a cuccidati, which is a fig filled. I used to make those for my grandmother. And she would cry every time I made them. I have so many holiday cookie recipes in my purse.” [MUSIC PLAYING] “Hi, I’m Dan Pelosi. I’m a recipe developer, cookbook author. And this is my first time developing a cookie for Cookie Week with ‘The New York Times.’ I’m really excited, because today, we’re making my dark ‘n’ stormy cookie, which is inspired by the famous dark ‘n’ stormy cocktail. It’s really delicious. I’m not a huge drinker. But if I do order a cocktail, it’s typically the dark ‘n’ stormy This is a classic ginger cookie. It’s thick. It’s chewy. But much like ginger beer, it has a little bit of spiciness in the cookie itself. Plus, we’re infusing the sweetness of dark rum, both in the cookie and in the icing. And the icing also has plenty of nice lime juice in it. And we’ll top it all off with lime zest. It’s so delicious. Holiday cookies are at the heart of everything I do. I grew up in an Italian-American household. We start baking our holiday cookies right after Thanksgiving. We fill our tins. We keep them going all the way through January. Maria is bringing cookies to the other Maria’s house. It’s the most incredible Italian-American cookie experience. And I feel like I get to bring that to people through the work that I do, which makes me really excited. I’m so excited about this cookie. And I cannot wait to show you how to make it.” [MUSIC PLAYING] “The first thing we’re going to do, which might be my favorite part of the recipe, is we’re going to take some crystallized ginger -- which makes a delicious snack on its own. But we’re going to chop it up pretty finely. You want kind of small pieces in here. These are going to end up going into the cookie at the end and be these nice little chewy, gooey surprises. I have found crystallized ginger in the most magical places like the supermarket.” [LAUGHING] “It’s never where you want it to be, but it’s always there. As I was developing this cookie, I was trying to figure out how to get as much of that combo of rum and ginger, that spicy ginger flavor, into the cookie. And so I decided that taking some dark rum and infusing crystallized ginger by way of heating it up in the microwave was the way to go. You want to see some steam and some boiling, a little drama. The heating up the crystallized ginger allows it to absorb all of the rum and really brings that flavor into it. And then when you bake that into the cookie, it really adds that extra level. So this is really warm. It’s nice and steamy -- giving it a nice stir, pulling some of that liquid up. And then we’re just going to recover this, and let it sit for the time that it takes to do the rest of the recipe. So there probably won’t be very much liquid left. All right, girl, do your thing. While our ginger is marinating in the rum, we’re going to just mix all of our dry ingredients together.” [MUSIC PLAYING] “The most important ingredient and the thing that makes this cookie spicy and very dark ‘n’ stormy is the cayenne pepper. And you really taste it when you bite into this cookie. It’s really exciting. So now we’re going to mix our wet ingredients, some butter. This butter is nice and soft. We have two kinds of sugar, granulated -- which we have a little bit of. And we have more dark brown sugar because ginger cookie -- a very important ingredient, which is the unsulphured molasses. We are going to mix all of this with a nice, sturdy, wooden spoon. Nana always bakes with a wooden spoon. So I think that’s just going to get you the kind of resistance that you want. And we’re just going to stir all this by hand until it gets light and fluffy, which I know what you’re thinking. Why aren’t we using something electric to do this? I found that mixing by hand just makes a nice, thick cookie. Can you see the sheen of sweat forming on my forehead?” [LAUGHING] “It’s a workout. It sort of just starts to all come together. And you’ll notice there’s a little bit of a lighter color that comes Yeah, this is the consistency you’re looking for. It’s lighter. It’s brighter. It’s all coming together. It’s nice and thick. So now we’re going to incorporate one egg at a time. And this will just loosen up everything that we brought together.” [MUSIC PLAYING] “And then we’re going to add the flour in three little batches just until it’s incorporated. You don’t want to over mix. I think there’s something really nice and really honest about mixing it all by hand. Why does my hand hurt so much? Sign of weakness.” [MUSIC PLAYING] “That’s about combined. At this point, I’m going to throw in our magic ingredient, which is that boozy little bowl of crystallized ginger. You just don’t want any excess liquid getting into the dough, because it’ll just mess with the consistency -- gorgeous. Oh my gosh, it smells so good. We’re looking pretty good. So we have our dough that is totally ready to be formed into balls. We’re going to use a 2-tablespoon scoop. Or you can just use two tablespoons. And we are going to roll those into a plate of granulated sugar. And then we’re going to probably get around 24. Let’s see how we do. So I do a nice, even 2-tablespoon scoop. Toss them in my hand. And then I’m going to roll them around in here. When I plop them on the tray, I like to give them a little pat just to sort of say good luck, you got this, but also just to flatten them a little bit to help them shape as they bake.” [MUSIC PLAYING] “We’ve got 24 gorgeous little balls of dark ‘n’ stormy ginger cookie dough. I’m going to do eight cookies per sheet. You want them to be at least an inch apart. They will spread a bit but not too much. And these are going to bake for about 12 minutes at 350.” [MUSIC PLAYING] “I think they’re ready. Ooh, look at those crackly, gorgeous girls -- gorgeous! Mm, it smells so good. We’re going to let those cool a bit, transfer them. And we’re going to make some icing.” [MUSIC PLAYING] “This icing is so delicious, just the most perfect finish for the top of these cookies. We’re just simply going to pour the lime juice and the rum in here with a big pinch of salt. This is one of those things, because you’re not going to bake it, if you make it and you want to adjust the flavor a little bit, put a little bit more booze or less booze, by all means, go for it. You do want it to be kind of thick, though, because it will drip a little bit. And you don’t want to lose all the icing. So this is a really good consistency, a nice, thick ribbon. But that is just so pretty. Now, in order to ice the cookie, we’re going to take these crackly little beauties. And we’re just going to dip them face first into the icing. Toss it over. And that will just spread nicely. I’m just going to do a couple. And then I’m going to zest. Because you don’t want the icing to dry before the zest sticks. It looks kind of like an old-school gingersnap cookie -- gorgeous -- little bit of lime zest. Ugh, so pretty. And it also just gives a little hint of color. It’s like nature’s sprinkles -- so pretty. Let’s keep rolling. I always love holiday cookies, because they’re perfect for inviting people into the kitchen with you to make a mess and get creative. It just makes holiday baking that much more fun. Put those guests to work.” [MUSIC PLAYING] “When do we get to eat these? Anyone? Who gets to give me the thumbs up? I’m ready.” [LAUGHING] [MUSIC PLAYING] “I’m so excited. They’re ready. I’ve got the most beautiful plate of three, which is just to get my stomach started. They’ve got the perfect amount of cracks on the top -- the way that the icing just really highlights that. And then they’ve got the perfect texture on the inside. Oh, I’m so excited. I got to take a bite. There’s the little kick, that little bit of spice. You can eat as many of these as you want. Unlike a cocktail, you can just keep going, and going, and going with no repercussions. What I love about these, as well, is you can make the dough ahead of time. You can bake these a few days ahead. They’re only going to get better. They’re not a fussy cookie. I’m so excited about all of the Cookie Week cookie recipes, not only mine, but there’s so many other delicious recipes for you to make. And they’re all on nytcooking.com. I hope that you make them. I hope that you love them. And I hope that you share them with someone you love. No way! Oh, my God. I was writing about this in my dream journal. And here it is. Thank you. They’re all here? No. Oh, my gosh. Look at this. These are perfect. I’m so happy to be part of this little cooking family. You better cut, because this is going to get messy.” [LAUGHING] [MUSIC PLAYING]

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Top Tags

Triple Ginger Skillet Cake

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The most viewed crystalized ginger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine