Ginger Spice Cookies
"This recipe is from Bon Appetit, March 2000, adapted with suggestions found on Epicurious.com. They are fabulous! Very chewy, with great flavor. Great paired with Vermont Cheddar and spiced cider (or simply by themselves). Very easy to make and a welcome change from chocolate cookies."
photo by Baby Kato
- Ready In:
- 32mins
- Ingredients:
- 12
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
- 2 cups all-purpose flour
- 2 1⁄2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3⁄4 teaspoon salt
- 3⁄4 cup crystallized ginger, chopped before measuring
- 1 cup brown sugar, packed
- 1⁄2 cup unsalted butter, room temperature
- 1 large egg
- 1⁄4 cup molasses
- 1⁄4 cup sugar, to coat
directions
- Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
- Preheat oven to 350°F Lightly butter 2 baking sheets, or line with parchment paper. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
- Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
- Makes about 30.
- * The original recipe called for light molasses and dark brown sugar. I found that regular molasses and light brown sugar worked great. The original recipe also called for 1/4 cup shortening and 1/4 cup butter. I followed the suggestions to omit the shortening and to use 1/2 cup of butter and it also worked out great.
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Reviews
-
These are terrific! I didn't coat them in the sugar before baking, but they were still very sweet and spicy. Like any good ginger cookie, it's crunchy and chewy. These will be made throughout the holidays this year for sure. -
These were my dh's favorite cookies on the Christmas Cookie tray this year. The spice cookie were dark, deep, rich and spicy. I rolled some in plain white sugar and some in cinnamon sugar for an extra kick. Thanks so much for sharing this lovely treat.
RECIPE SUBMITTED BY
I love to cook. I can't wait for the day when my husband and I move from our apartment into a fully loaded professional kitchen (with a house around it!!). I work in the health and wellness field and so try to balance my love of rich chocolate (especially bittersweet) and other desserts with light entrees featuring plenty of lean protein and vegetables. I collect more recipes than I have time to make in a lifetime (and am always on the lookout for more!). For fun, when I'm not searching for recipes (God bless the internet, epicurious and recipezaar), I'm spending time with my husband and on the road making weekend trips to visit family in neighboring states (and trying out recipes on them - gotta take advantage of having more people around!). Pet peeves? Fast food and people who say they don't have time to cook with their family and make nutritious meals, but spend 3 hours watching tv instead.... rant :|
