Ginger Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
30 cookies
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Calories
150 kcal
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Course
Dessert
Ginger Cookies
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons ground ginger
- 1- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon fine salt
- 5 cracks freshly ground black pepper
- 3/4 cup unsalted butter at room temperature
- 1/2 cup granulated sugar plus more for rolling the cookies
- 1/4 cup dark brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup unsulphured molasses
- 2 tablespoons ginger preserves
Instructions
- Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt, and black pepper together in a medium bowl.
- Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes.
- Scrape down the sides of the bowl.
- Add the egg yolk and vanilla and beat on medium speed until just incorporated about 20 seconds.
- Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
- Add the dry ingredients all at once, beating slowly to make a soft, smooth dough.
- Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds.
- Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
- Put about 1/2 cup sugar in a small bowl.
- With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie.
- Roll the dough, by hand, into balls.
- Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet.
- Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
- Preheat oven to 375 degrees F.
- Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw about 15 to 20 minutes.
- Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
- Serve or store in a tightly sealed container for up to 3 weeks.
Nutrition Information
Show Details
Serving
1g
Calories
150kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
25mg
(8%)
Sodium
55mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 150kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 25mg | 8% |
| Sodium | 55mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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