Ginger Cookies Always Remind Me of Christmas
I’ve been baking sweets for my girl’s school Christmas parties and sharing in decadent cookie exchanges. One of my favorites during this festive time of year are ginger cookies.
I love the thin chewy texture of these ginger cookies. They have the perfect blend of spice and sweetness and are super easy to make. Even better, your home will smell divine. For a stronger ginger flavor and added chewy texture, I fold in minced crystallized ginger, which is available in all Asian and upscale supermarkets. Molasses gives the cookies a rich color and help give it it’s perfect chewy consistency. I always make an extra batch and freeze the dough in a log shaped roll so that I can have these highly addictive sugar coated cookies on hand.
Right before baking, roll small rounds of the dough in granulated sugar and bake until the cookie are firm around the edges with the centers still soft. For a more crispy cookie like a ginger snap, leave them in the oven for 5 more minutes.
Have a healthy and happy holiday season and make a batch of yummy ginger cookies!
Makes 36 cookies
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cup granulated white sugar
3/4 cups (1 1/2 sticks) unsalted butter, softened
1/4 cup molasses
Preheat oven to 350ºF. In a medium bowl, whisk together the flour, baking soda, spices and salt. Place 1/2 cup of the granulated sugar in a shallow bowl and set aside.
With an electric mixer over medium speed, beat the butter until fluffy, add the remaining 1 cup of sugar and continue to beat until creamy, about 2 minutes. Add the egg and molasses until well combined. Reduce the speed to low and and mix in the dry ingredients until a dough just forms.
Prepare 2 baking sheets lined with parchment and pinch a heaping teaspoon of rolled dough and roll in your palms to form a ball. Roll the ball in the sugar and repeat with the remaining dough.