The Ultimate Ginger Cookie
I used to only make ginger-flavoured cookies around the holidays until I tried this recipe. Made with both ground and crystallized ginger this cookie boasts a ton of great flavour. These cookies are great to have with afternoon tea and make a nice addition to a cookie tray when serving an assortment of traditional favourites such as chocolate chip and peanut (or soy nut) butter cookies.
- 2 baking sheets
- parchment paper-optional
- hand mixer or KitchenAid mixer
- 2¼ cups unbleached all-purpose flour For a slightly firmer cookie use 2½ cups of all-purpose flour
- 2½ tsp ground ginger
- 1 tsp baking soda
- ¼ tsp table salt
- ¾ cup unsalted butter at room temperature
- 1¼ cups granulated sugar-divided 1 cup for the cookie dough, ¼ cup for rolling dough balls in before putting on cookie sheet
- 1 large egg
- ¼ cup molasses unsulphured if you can find it
- 3½ tbsp crystallized ginger finely chopped
- Preheat your oven to 350°F.
- In a medium bowl, whisk the flour, ground ginger, baking soda and salt. Set aside.
- In a large bowl, beat the butter and one cup of the sugar on medium speed until blended.
- To the butter sugar mixture, add the egg, molasses, crystallized ginger and beat well.
- Add the dry ingredients and mix on low speed until blended.
- Put the rest of the sugar in a bowl. You will use this bowl to roll the cookie dough balls in.
- Form the dough into 1" dough balls and roll in the reserved ¼ cup of sugar to coat the outside of the dough ball. Set the dough balls onto the parchment lined cookie sheets 1½-2" apart. The cookies will spread.
- Bake in the 350°F oven for 12-14 minutes.
- Keep the cookies on the cookie sheet for 5 minutes and then move to a cooling rack to cool completely.
Calories: 130kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 66mgPotassium: 57mgFiber: 1gSugar: 13gVitamin A: 151IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!