We make these cookies every year at Christmas. But they’re just plain good. Especially with coffee.
Ingredients
- 2 1/2 Cups All Purpose Flour
- 1/3 Cup Finely Chopped Crystallized Ginger
- 2 Teaspoons Baking Soda
- 1/4 Teaspoon Salt
- 3/4 Cup (1 1/2 Sticks) Unsalted Butter (room temp)
- 1/2 Cup Golden Brown Sugar
- 1/2 Cup Dark Brown Sugar
- 1 Large Egg (room temp)
- 1/4 Cup Light Molasses
- 1 1/2 Teaspoons Fresh Ginger (peeled, grated)
- 1 1/2 Teaspoons Ground Ginger
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Cloves
- 1/3 Cup Sugar (approx)
Instructions
To mix batter:
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper or silpat.
- Whisk flour, crystallized ginger, baking soda, and salt in Bowl 1 (medium sized bowl).
- Beat butter in Bowl 2 (large sized bowl) with hand mixer until creamy, approx 2 mins.
- Beat in both sugars until creamy, approx 3 mins.
- Add egg, molasses, fresh ginger, ground ginger, cinnamon and cloves, beat to blend.
- Add mixture from Bowl 1 in 2 additions, beating on low to mix.
To bake cookies:
- Put some sugar into a low bowl.
- Make a small ball of the batter and roll it in the sugar.
- Place on baking sheet.
- Once sheet is full, place in oven and cook for approx 15 mins (surface should crack, cookies should be firm around edges and soft in centre)
- Repeat until all batter is used up.