It’s not often that my husband Jack sets out to bake some cookies! I’m usually the one that makes the desserts and other baked goods (except for breads – that is one of Jack’s specialties!). So I was pleasantly surprised when Jack told me that he wanted to bake these Saigon Cinnamon Ginger Cookies!
These wonderful chewy, spicy cookies were inspired by a cookie recipe originally published in the same Vietnamese cookbook that we shared with you in last week’s post for that delicious Gooey Ginger Chicken. Tony Rees, the sous/pastry chef of Lemon Grass Café in Sacramento, California originally named these cookies ‘ginger twinkles’ – a nod to both the ginger flavor as well as the sweet sugar coating.
Our version is an adaptation that uses Roasted Saigon Cinnamon and Roasted Ground Ginger (wow – are those fantastic spices!), and we rolled our cookies in Demerara sugar for an even crunchier sugar coating!
These Saigon cinnamon ginger cookies are dark and sweet and intense with flavor! They have a slight crunch around the edges but are actually wonderfully chewy – similar in texture to a sugar cookie.
Jack and I couldn’t stop eating these Saigon cinnamon ginger cookies – they are some of the best cookies we’ve ever had! And I think…now that I know how good Jack is at baking…I’m going to encourage him to bake cookies more often!