About once or twice every holiday season, I find myself craving a good ginger cookie. They taste like Fall, perfectly distilled into a little round treat. The warm, earthy spices, the bits of heat from the ginger, along with the unique flavor from the molasses are magical. And since I only eat ginger cookies once or twice a year, I want them to be fantastic– really something special. This, friends, is that class of ginger cookie.
A couple years ago, my friend made these cookies and they blew me away. The little bits of candied ginger really stood out. She pointed me to the recipe and I’ve been making them ever since– with my own tweaks, of course. I actually thought about crafting my own recipe this year, but then realized that there was really not a point. This is the ginger cookie that I want. It’s perfectly crisp on the outside, wonderfully chewy on the inside. It’s spice combination is perfect, and there is just enough molasses to bring it all together without being overpowering. I love this ginger cookie. And it’s even better rolled in demerara or turbinado sugar. The extra crunch from the large granules is key. Also, try it with a light sprinkle of sea salt on the very top. Amazing. And there’s an added bonus– these keep a bit longer than an average cookie, so making them ahead for gift-giving or cookie exchanges is a great option. I hope you enjoy these cookies this holiday season!
The Recipe: Spiced Ginger Cookies
(makes about 30)
2 cups white whole wheat flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup crystallized ginger, chopped finely
1 cup packed brown sugar
3/4 cup unsalted butter (1 1/2 sticks)
1 large egg (at room temperature)
1/4 cup mild-flavored molasses
Some sort of raw sugar for rolling, Turbinado or Demerara work well
Whisk together the flour, ground ginger, baking soda, cinnamon, ground cloves, and salt in a medium-sized bowl. Next, sift them together. This will get rid of any lumps that ground spices sometimes form. Stir in the crystallized ginger. Set aside.
In a bowl of a stand mixer fitted with a paddle attachment (or by hand), cream the butter and brown sugar together for about 3 minutes on medium speed or until light and fluffy. Next, add the egg and molasses to the mixture and continue to mix on medium speed for another 2-3 minutes. It is integral in any cookie recipe to cream the butter,sugar, and egg together long enough.
Add the dry ingredients to the bowl and mix until just fully incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Meanwhile, preheat your oven to 350°F. Line a baking sheet with parchment paper. When the dough is chilled, roll it out into balls ( I used a 1 1/2 tablespoon scoop) and roll them into the raw sugar. Press down slightly ( but not too much) to flatten them a bit– or else they’ll end up being fairly puffy cookies. Bake for 12 minutes. Remove from oven and let cool for 2 minutes on the pan, then move to a cooling rack. They keep well for days in an airtight container. Enjoy!
Source: Adapted from Bon Appetit Magazine
Thanks for stopping by Relishing It! Have a great weekend.