Ultimate Ginger Cookie, chewy, delicious, spicy

Ultimate Ginger Cookie

Chewy, delicious, and spicy

Courtesy Merle Ann Loman, 2011

Prep Time: 15 min

Inactive Prep Time: 2 min

Cook Time: 10 min

Level: Easy

Serves: 3 dozen cookies

 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 3/4 cup dark brown sugar, lightly packed
• 3/4 cup unsalted butter, room temperature
• 1/3 cup unsulfured molasses
• 1 large egg, at room temperature
• 2 teaspoons finely grated fresh ginger root
• 1 cups chopped crystallized ginger (4 to 5 ounces)
• Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, ginger cardamom, clove and salt; stir to combine. In another large bowl beat the brown sugar, butter, and molasses until light and fluffy. Add the egg and fresh ginger and beat for 1 minute. Stir the crystallized ginger into the dry ingredients. Add the dry ingredients to the bowl and mix until combined. Don’t over mix as the dough will become tough and the crystallized ginger will be crushed. The idea is to have it in chunks.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 1/2-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 10 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Click here for a printable version of Ultimate Ginger Cookie.