Ingredients Jump to Instructions ↓

  1. Ginger Cookies

  2. Makes 1 dozen large cookies.

  3. 2 1/4 cups all-purpose flour

  4. 2 tsps. baking soda

  5. 1/4 tsp. salt

  6. 1 tsp. ground cinnamon

  7. 1 tsp. ground ginger

  8. 3/4 cup (1 1/2 sticks) unsalted butter, softened

  9. 1 cup packed dark brown sugar

  10. 1 extra-large egg

  11. 1/4 cup regular unsulphured molasses (not blackstrap)

  12. Granulated sugar (for coating cookie dough before baking)

  13. Non-stick vegetable spray (optional, for coating the scoop)

  14. 375 degrees with the rack in the center. Line

  15. baking sheets with parchment paper, silicone pan liners or aluminum

  16. 1 Tb. butter or solid vegetable

  17. shortening). Set aside. Sift flour, baking soda, salt, cinnamon

  18. and ginger into a medium bowl. Set aside.

  19. Cream the butter and brown sugar in a large mixing bowl with mixer

  20. on high speed until light and fluffy, about 1 minute. With mixer

  21. on medium speed, beat in the egg and molasses, then increase the

  22. speed to high and beat about 1 minute longer, until the mixture no

  23. longer looks curdled. Scrape the sides with a rubber spatula several

  24. times while mixing.

  25. Mix in the flour mixture on low speed. The batter will be rather

  26. stiff. Place some granulated sugar on a small plate or saucer.

  27. 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup

  28. portions of dough. (Spray the cup or scoop with the optional

  29. non-stick vegetable spray to make it easier to release the dough.)

  30. Transfer the dough to your hands and roll each portion into a rough

  31. ball, then roll each ball into the sugar. Place six sugared balls

  32. on each baking sheet, spacing them evenly, because they will spread

  33. during baking. Dampen your fingers with water and press down lightly

  34. on each cookie to flatten it a little and dampen the top. Refrigerate

  35. one filled baking sheet while the other bakes. Bake for 12 minutes,

  36. or until the cookies have spread and are firm to the touch. Rotate

  37. the sheet 180 degrees halfway through the baking time. Remove from

  38. the oven and let the cookies cool on the baking sheet.

  39. Note: This dough can be frozen for slice-and-bake cookies. Just

  40. roll into a log 2 1/2 inches thick. Wrap in plastic wrap and then

  41. in foil. Can be stored in the freezer up to 6 months.


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