My last boss at work was a huge ginger snap cookie fan; he would buy boxes of them every week. Unfortunately, he has retired, but I would have loved for him to have tried these to get his opinion.
These are such a great fall cookie that fills the home with cinnamon, cloves, and ginger scents. All I want is a fire blazing in my fireplace, a glass of milk, and 4 of these cookies to make me feel warm inside.
The Best Ginger Cookies
I love these cookies. The texture, shape, and sparkle make me think of snickerdoodles. If you like those, then give these a try. The ginger is a new flavor for some, but I think you'll love it. These aren't crisp gingersnaps, but rather a softer cookie. Think of a sugar cookie with nice warm spices throughout.
Much like gingerbread, these do contain molasses, but less of it. This allows the ginger to shine through even more, and the cookie isn't as dark. I love to keep a jar of molasses on hand for warm-flavored cookies. And while ginger is the star, it plays nicely with cinnamon and cloves to warm you up.
Whip your butter and sugar well before adding the wet ingredients and finally the dry. I love that cookies follow the same sort of method. Makes it nice and peaceful in the kitchen to just know what comes next.
Once you've scooped your dough, give these a roll in granulated sugar before baking. This will give them just enough crispy texture in each bite.
Be sure and give these enough room on the baking sheet to spread out!
Adapted from Six Sisters Stuff
So Good Ginger Cookies
Barbara HallIngredients
- 2 ¼ cups All-purpose flour 288 g
- 2 teaspoon Ground ginger 4 g
- 1 teaspoon Baking Soda 6 g
- ¾ teaspoon Ground cinnamon 2 g
- ½ teaspoon Ground cloves 2 g
- ¼ teaspoon Salt 2 g
- ¾ cups Butter unsalted softened
- 1 cup Granulated sugar 198 g
- 1 Egg
- 1 tablespoon Water
- ¼ cup Molasses
- Sugar for rolling
Instructions
- Pre heat the oven to 350°F
- Weigh or measure into a bowl flour, salt, cinnamon, ginger, baking soda, and cloves. You can either whisk these together or sift them into another bowl. Set aside.
- In a stand mixer whip (I used speed 6) together butter and sugar till light and fluffy. Stop the mixer and scrape down the sides and add the egg. Beat till blended. Lower the speed and add the water and molasses and mix till blended.
- Add the flour mixture and mix till blended. I put the dough in the refrigerator for about ½ hour so it was not too soft.
- I use a OXO Good Grips Cookie Scoop small to get a good size 1" ball. Roll in the sugar and place on cookie sheet lined with parchment paper or silicone-sheet.
- Bake for 8-10 minutes at 350°. I allowed them to stay on the cookie sheet for a couple of minutes until I move them to the cooling rack to cool.
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