Festive Ginger Cookies
These delightful spiced ginger cookies fill your home with a warm, comforting aroma and offer a wonderfully chewy center with a lightly crisp edge.
Ingredients
- •2 1/4 cups all-purpose flour (280g)
- •2 teaspoons ground ginger
- •1 1/2 teaspoons ground cinnamon
- •1/4 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
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt until well combined.
- 2
In a large bowl, use an electric mixer to beat the softened margarine and 1 cup of granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- 3
Add the egg and dark molasses to the butter mixture, beating well until fully incorporated.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms.
- 5
Cover the dough with plastic wrap and chill in the refrigerator for at least 45 minutes 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.
- 8
Roll the chilled dough into 1.5-inch balls, then roll each ball generously in the extra sugar before placing them on the baking sheets about 2 inches apart.
- 9
Bake for 10 to 12 minutes, or until the edges are set and the tops have a cracked appearance.
- 10
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- To make these cookies pareve, use high-quality vegan margarine or coconut oil instead of dairy butter.
- Unbaked cookie dough balls can be frozen for up to 3 months; simply bake straight from frozen, adding an extra 2 minutes to the cooking time.
- 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.
✅ How it should turn out
The finished cookies have a crackled sugary top, a wonderfully chewy texture in the center, and a robust, warming flavor of ginger and molasses.