Festive Ginger Cookies
These delightful spiced cookies are delightfully crisp on the edges, chewy in the center, and bursting with warm holiday flavors.
Ingredients
- •2 1/4 cups all-purpose flour (280g)
- •2 teaspoons ground ginger
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground cloves
- •3/4 teaspoon baking soda
- •1/4 teaspoon salt
- •3/4 cup unsalted margarine or softened butter (170g)
- •1 cup granulated sugar (200g), plus 1/3 extra for rolling
- •1 large egg
- •1/4 cup dark molasses (60ml)
Instructions
- 1
Whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt in a medium bowl until thoroughly combined.
- 2
In a large bowl, use a hand mixer or stand mixer to beat the softened margarine and 1 cup of granulated sugar together on medium speed until light and fluffy.
- 3
Add the egg and dark molasses to the butter mixture, beating well until fully incorporated and smooth.
- 4
Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until a soft dough forms.
- 5
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour to make it easier to handle.
- 6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 7
Place the remaining 1/3 cup of granulated sugar in a small bowl for rolling.
- 8
Scoop tablespoons of dough and roll them into 1-inch balls with your hands, then roll each ball generously in the granulated sugar.
- 9
Place the sugar-coated balls onto the prepared baking sheets about 2 inches apart to allow for spreading.
- 10
Bake for 10 to 12 minutes until the tops are slightly cracked and the edges are set, keeping the centers still soft.
- 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- To make these cookies pareve, ensure you use margarine instead of butter.
- Store the baked cookies in an airtight container at room temperature with a slice of fresh bread to keep them soft for up to a week.
- You can freeze the unbaked dough balls for up to 3 months; just add an extra minute to the baking time if baking straight from frozen.
✅ How it should turn out
The finished cookies have a crinkled sugared top, a wonderfully warm aroma of ginger and cloves, and a perfectly balanced chewy texture.