I know Gingerbread cookies are a holiday thing, but come on, who can resist these spicy cookies? I think any cookie is a star if it’s soft-baked, chewy, not too sweet, and pack full of flavor. While deciding on making Snickerdoodle Cookies a while back, I figured I should throw in a batch of ginger-spiced ones as well. These have essentially the same idea as a Snickerdoodle of being rolled in sugar before baking, but I’ve spiced the cookie dough with ginger and a few other spices.
They’re simple and if you don’t have molasses on hand (which most people don’t), just sub in brown sugar, which is the closest substitute in terms of flavor. These cookies will spread a bit more and before a bit chewier and crisp, but I find that Ginger cookies should be a bit more reminiscent of Gingerbread or Ginger Snaps and retain that thin-ness, so in this dough, I left off any additional leaveners like cornstarch and cream of tartar that would’ve otherwise given me a very soft cookie.
As with all these sorts of cookies, I leave you with three tips:
- Cream the butter till smooth and then add in the sugar and beat it for at least 3-5 minutes until light and fluffy before adding in the egg and other ingredients.
- Chill the dough overnight, if possible, or at least 2 hours in the fridge for optimal flavor and gluten development.
- Do not over-bake the cookie! Stick to the recipe timing and/or remove when still under-baked and soft.
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright april 2016 ©
These ginger-spiced cookies are perfectly reminiscent of the holidays
>>> Yields 24 cookies
-Prep: 15 min
-Bake: 8 min
- 3/4 C unsalted butter, softened to room temp
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 large egg, room temp
- 2 tsp vanilla extract
- 2 C AP flour
- 1/4 C molasses (can be subbed 1:1 with brown sugar, dark corn syrup, honey, or maple syrup)
- 2 tsp baking soda
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground allspice (optional)
- 1/4 tsp salt
- rolling mixture: 2 tbsp white sugar
1) In a stand mixer, beat the butter and shortening until smooth and then add the white and brown sugar and beat until light and fluffy. Add in the egg, molasses, and vanilla to the butter.
2) In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt.
3) Gradually add in the dry mixture to the butter mixture until no flour streaks remain.
4) **For best results– cover the cookie dough and let it rest overnight in the fridge for at least 2 hours and up to 36 hours.**
5) Preheat the oven to 375 F.
6) Let the dough come slightly to temperature for 30 minutes (for easier scooping) before scooping the dough into even balls.
7) Roll the balls of dough in the sugar liberally and place onto a baking sheet lined with parchment paper or a baking mat 2 inches apart.
8) Bake for 8 minutes in the oven. The cookies should be very soft to the touch and removed immediately.
9) Let the cookies cool to room temperature before storing in an air-tight container or eating.