Annie sent me a care box that included those cookies and they're irresistible, even for me with no sweet tooth. She is a gem.

Love them, haven’t made them in a while, perfect season for it. Thanks for the reminder!

So where do you get the crystallized ginger?

https://www.thespicehouse.com/products/crystallized-ginger-nibs

That should be a standard supermarket item. Just note that the packaging will affect the price. You may pay ten times as much in a spice jar than in a deli cup.

Ah, but FOAS, they don't all taste the same. My grandson likes to snack on the stuff and he want's the Penzey's variety, not Trader Joe's. He says the pieces are smaller and that Penzey's has more sugar. I've gotten some larger pieces at the Mediterranean Market, and chopped them up, not as convenient as the little cubes but OK by me. Maybe I could dust the cheaper stuff with more sugar...

Rob, I'm glad you made those, finally, and that you got to use that ginger, our trip to Chicago was a couple of years ago.

I hope the (now very big) boy likes them as much as we do here. Grandma would be pleased.

Annie

I really miss having a Penzey’s close. :(

I miss having anything close, LOL. Elery and I used to make regular runs to Grand Rapids for Trader Joe's or Costco or Fresh Thyme. Now we hesitate to leave our relatively safe middle-of-nowhere home and drive to a place that has a couple hundred thousand people. (sigh)

Annie

Martha Stewart makes her own crystallized ginger, but I have not done that yet, although I do have ginger growing in my yard that is ready to harvest. Normally, I buy ginger root at one of the local Japanese markets, as it is cheapest there. I freeze it if I I buy too much.

I have made crystallized ginger several times using Alton Browns recipe and was really happy how it turned out.

lars, please explain about how you freeze fresh ginger. I love to have it around but it does'nt get all used before it shrivels up.

"Splain yourself, Lucy!".

Really, what is your process to prepare it?

Will have to try crystalizing it, too.

dallasannie, I just put a piece of ginger root in a ziplock bag and toss it in the freezer. When I want fresh ginger I pull it out of the freezer, grate what I need and put the rest back.

Lars, do you do the same thing?

Annie

Yes, but I put it in a Foodsaver bag and vacuum seal it to freeze it. It will probably be just as good in a Ziploc bag.

One advantage (for me) about freezing it is that it is easier to grate this way, but you might want to peel it before freezing, so that you won't have to do that later.

You can also make ginger paste and freeze that, which is even easier to use, but there is the process of making it beforehand. I've not done this yet, but I think I will give it a try when I have a lot of ginger.

They look fantastic! Annie, have you tried making these with gluten-free flour?

PM, I haven't tried to make these gluten free.....yet. They are one of Amanda's favorites, so I'm thinking maybe half a batch at Christmas, just to see how they are.

Annie

Gotta restock my crystalized ginger today as a matter of fact. I should make my own from scratch, but I never have gotten around to it . . . It's a marvelous cooking product. I use mine in cakes, cookies and hot mulled wine and cider. Ginger has many health benefits. Cookies are my faves.

Just to remind everyone of these cookies as a holiday present. They are amazing, simply amazing. Thank you, Annie.