December 13, 2021
I adore ginger! Candied ginger is my favorite. The sweet and the spicy flavors combined together is really satisfying to me. Add it to a cookie and these spicy ginger cookies become the perfect treat. A great addition to a holiday cookie assortment.
And if these cookies are too spicy for you, just wait a few days. The flavor mellows as they sit. I made them on a Monday and then went away for three days. When I returned Thursday night, I ate one (or three) and the combination of ginger, molasses and spices had softened.
These cookies are definitely easy to put together. They come out soft and chewy, slightly under-baked then left on the pan once out of the oven. Since these cookies do use crystalized ginger, it’s very important to cut it into very tiny pieces. Don’t skimp on the cutting because you will not be happy with a huge chunk of ginger in your cookie.
Ginger Cookies
Adapted from Sarah Kieffer 100 Cookies
Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon kosher salt
1/2 teaspoon grated nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup dark brown sugar
1/2 cup granulated sugar + 1/2 cup for rolling
1/3 cup molasses (NOT black strap)
1 large egg +1 large egg yolk
1 teaspoon pure vanila extract
1/3 cup crystalized ginger, cut into tiny pieces
Directions
Adjust the oven rack to the center of the oven. Preheat oven to 350º F. Line a sheet pan with parchment paper.
In a small bowl whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
In the bowl of a standing mixer with the paddle attachment, cream the butter on medium for 1 minute. Add the brown sugar and 1/2 cup of the granulated sugar and cream the butter and sugar together for about 3 minutes, until light and fluffy. Scrape down the sides as needed.
Add the molasses on low and scrape down the sides once again. Add the egg, yolk and vanilla, and mix on low speed until combined. Still on low speed, add the flour mixture until combined and then the crystalized ginger. Finally, scrape the bowl down and make sure all ingredients are combined.
NOTE: If you are not going to bake these cookies right away, keep them in the refrigerator until you are ready to bake them.
Form the dough into balls each about 2 tablespoons. Roll each ball in the remaining 1/2 cup of granulated sugar, and place on the parchment paper. Put no more than 8 cookies on a sheet. Bake one sheet at a time, putting the leftover dough in the refrigerator to chill while each pan is baking. Bake until the cookies are puffed with cracks along the tops, 11-12 minutes. Let the cookies sit on the baking sheet for 10 minutes, until they have set. Transfer to a wire rack to cool.
Makes 18-20 cookies