Can you really call it the holiday season if the smell of ginger isn’t filling your kitchen? I love to bring the smell of ginger to my kitchen this time of year and these ginger cookies are my favourite way to do it.
I always used to be a gingerbread cookie girl. Come on, who can resist cookies in the shape of people? Over the last few years though, I’ve come to the conclusion that I’m not a big fan of gingerbread cookies. Not because I don’t like the cookies themselves, I do. It’s because they tend to be covered in frosting, which I’m really not a fan of.
I like these ginger cookies because they come out looking kind of cracked and rustic, with a nice dusting of sugar on top. The edges are slightly crisp and the centres are perfectly soft and chewy. These are really the ideal ginger cookie.
I’ve found that a lot of ginger cookies don’t have much of a ginger taste to them. Like you bite into them and the just taste kind of blah. No one wants a cookie like that so I upped the ante with these guys. We’ve got both ground ginger and chopped crystallised ginger. I like to chop the crystallised ginger up pretty small, but big enough that they’ll add a little texture to the cookie. With the use of both gingers, you’ll know you’re eating a ginger cookie, but the taste isn’t overwhelming.
I’ve never met anyone who doesn’t love these and who can blame them? So much ginger flavour packed in a little cookie. You just feel so good and comforted when you’re eating these. Just ask the people I sent cookie boxes to this year. A sweet little cookie to end the year with. Ginger cookies for everyone!
Ingredients
- 1 cup sugar
- 1 cup unsalted butter, room temperature
- 1/4 cup molasses (dark)
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 2 tbsp. ground ginger
- 2 tsp. diced candied ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- Sugar, for dipping
Instructions
- Mix sugar, butter, molasses and egg together in a bowl. Stir in flour, baking soda, both gingers, cinnamon and salt. Wrap dough in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Shape dough by rounded teaspoonfuls into balls and dip the tops in sugar. Place ginger dough balls, sugar side up on a parchment lined baking sheet, a couple of inches apart. Bake until edges are set (centres will be soft), about 10-12 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.
