Classic Christmas cookie rolled in sugar, full of spice and gorgeous with all it’s crevices. These Soft and Chewy Ginger Cookies have to be on your cookie plate this holiday weekend!
December is finally here!
The most sparkly and decked out month of them all! I have pulled out all of the boxes with ornaments, garlands, wreaths and the most important of them all – the tree. Every year, the moment we light it up is magical to our kids. They exclaim “wow” and “how pretty” and they could just sit and marvel over it every evening.
This month we also celebrate with cookies. Baking, decorating and sharing them. The classic ones, like these Ginger Cookies and the new ones, like Brown Butter Sandies, will be making appearances through out this month.
This is a classic. Ginger cookie – rolled in sugar, full of spice and gorgeous with all it’s crevices. The combination of ground ginger and molasses makes it a perfect cookie for the cold season. It spreads the warm and cozy feeling as it melts in your mouth.
These babies are soft and chewy. Fluffy and puffy. For more crispier cookie – bake them for few more minutes. But be ware, these are easy to over-bake. Also, to achieve the look show on my photos, do not flatten the cookie balls before baking. Simply roll a cookie ball in sugar and place on baking sheet.
They are much more attractive all puffed up and crackly. Wouldn’t you agree?
- 2 1/4 c all-purpose flour
- 1 1/2 tsp ground ginger
- 1 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3/4 c ( 1 1/2 stick ) unsalted butter, room temperature
- 1/2 c granulated sugar
- 1/4 c packed brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 c unsulphured molasses
- granulated sugar for rolling
Line a baking sheet with silpat, parchment paper or aluminum foil. Set aside.
In a medium mixing bowl, whisk together dry ingredients ( flour, ginger, soda, cinnamon, cloves and salt ). Set aside.
In a large mixing bowl of a stand mixer, beat butter and both sugars until light and fluffy. Add egg yolk and vanilla extract. Beat until combined. Add molasses and beat until combined and the batter is light brown.
Add dry ingredients at once and fold in. Beat 20 seconds until the dough is smooth.
Cover the bowl with seran wrap and refrigerate for 30 minutes. You can freeze the dough at this point.
Preheat oven to 375 degrees F.
Roll the dough into a tablespoon size balls and roll in sugar. Place on prepared sheet. Keep the dough chilled in between batches. Bake cookies for 15 to 18 minutes. Cool on a sheet for 2 minutes, then transfer to wire racks to cool completely.
The original recipe comes from Food Network.
Just a tip: when making cookies, bake only half of the dough at a time and freeze the other for later. It saves you time and you work. You can freeze this dough in balls.
Are your decorations up yet?