Desserts

Ginger Cookies

Makes about 2½ dozen cookies

View Recipe

Ginger Cookies

Makes about 2½ dozen cookies

Not your ordinary ginger cookie. We up the zing with chopped crystallized ginger in these chewy and spicy treats.
  1. Ginger Cookies-1
  1. Ginger Cookies-1

Ingredients

  • 2¼ cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¾ teaspoon kosher salt
  • ¼ cup finely chopped crystallized ginger
  • 12 tablespoons (1½ sticks) unsalted butter, cut into 1-inch pieces, room temperature
  • ¼ cup molasses
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¹⁄³ cup turbinado sugar, for rolling

Preparation

  1. Preheat the oven to 350°F with racks in the lower and upper thirds of the oven. Line two baking sheets with parchment paper.
  2. Put the flour, baking soda, spices, and salt into a medium mixing bowl. Using the beaters, mix on Speed 1 to fully combine, at least 30 seconds. Add the chopped ginger and mix on Speed 1 to coat; reserve.
  3. Put the butter and molasses into a large mixing bowl. Mix, starting at Speed 2 and increasing to Speed 4, until smooth, about 2 minutes. Scrape down the bowl and then add the sugars. Mix on Speeds 2 to 4 until very light and the sugar has dissolved into the butter and molasses, about 2 minutes. Add the egg, mixing on Speeds 2 to 3, and then the vanilla extract. Add the dry ingredients and mix on Speed 2 until just combined.
  4. Put the turbinado sugar into a shallow bowl or baking pan.
  5. Scoop the dough into golfball-size pieces. Roll in the turbinado sugar and then place on the prepared baking sheets. Gently flatten each piece of dough with the bottom of a clean glass.
  6. Bake until just set at the edges, 12 to 15 minutes. Allow pans to cool between batches of cookies.

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