Ground Vs. Fresh Ginger: Which Is Best For Baking Cookies?

Why ground ginger is best for baking cookies

Ground ginger adds a zesty kick to both sweet and savory dishes. While it's commonly used in curries and stews, it tends to incorporate more seamlessly into batters and baked goods compared to fresh ginger. This is why cookie recipes typically call for ground ginger, as it disperses easily, doesn’t alter the dough's texture, and can withstand oven heat without breaking down.

In many instances, ground ginger can substitute for fresh ginger. About ¼ teaspoon of ground ginger is equivalent to one teaspoon of grated fresh ginger. However, it's advisable not to swap fresh ginger for ground ginger in recipes that specifically require the powdered form, as their textures and moisture levels differ significantly.

You can create your own ground ginger by drying and dehydrating the fresh root, then grinding it into a fine powder. Freshly ground ginger is notably more intense and closely resembles the flavor of the fresh root. While it can remain good for up to two years, the natural oils that provide its distinctive aroma and taste diminish over time. To check if your ground ginger is still fresh enough for your favorite recipe, give it a sniff. If it lacks the characteristic ginger scent, it’s time to invest in a new jar of this delightfully warm spice.