Ginger Spice Cookies

Today, I craved something sweet, something spicy, something delicious to overcome the dreary day and something to inspire me to read more cases for school.  The solution: these ginger cookies which are an adaptation of a recipe with the same name from Epicurious.

DSC_0002The candied ginger in these cookies is what takes them beyond the standard ginger cookie. They have a lovely texture, neither too crisp nor too chewy and they go so well with a cup of tea or coffee or even a glass of milk.


Ginger Spice Cookies

2 ¼ cups  all purpose flour

2 ½ teaspoons  ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3/4 teaspoon  salt

¾ to 1 cup crystallized ginger depending on your taste and the size of the chunks (for finer chunks, use less)

1 cup dark brown sugar, packed (I use whatever brown sugar I have on hand, light or dark)

3/4 cup unsalted butter — (1 1/2 sticks) room temperature

1 large egg

1/4 cup molasses

White sugar to roll cookies in

Using a food processor, pulse the crystalized ginger and ¼ cup of the flour together until the ginger is crumb-like.

Combine the remaining 2 cups of flour and the next five ingredients in a medium bowl, blending with a spoon or whisk. Mix in the crystallized ginger and flour mixture.

Using an electric mixer, cream the butter and brown sugar in a large bowl until fluffy. Add the egg and molasses, beating until blended. Add the flour mixture and mix just until blended. Cover and refrigerate for at least 1 hour.

Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Spoon the white sugar in thick layer onto a small plate or flat bowl. Using your hands, form the dough into 1 1/4-inch balls, rolling each in the sugar to coat completely. Place the coated balls on the prepared sheets, spacing 2 inches apart.

Bake the cookies until just beginning to crack on top but still soft to touch, about 12 minutes in a conventional oven. Cool on sheets at least 1 minute before carefully transferring to racks and allowing to cool completely.

Don’t be surprised when the cookies fall a little while cooling – this is to be expected.



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