These cookies are a must-have every winter for my family. Even the cookie avoiders in my family — yes, we have a changeling — ask for them. The candied ginger is a fantastic touch, but if you skip it, they are still delicious.
By Sonia Verma
Preparation Time: 10
Cooking Time: 10
Yield: 40 cookies
Description:
Disclaimer: I didn't develop or create this cookie recipe. If I had, I would also find a way to get rich off my wicked genius. I got this recipe from my friend Angela, but she said she had it from someone else, who had it from someone else . . . etc. So I googled industriously, and found a near-verbatim recipe online. The source is at the bottom of this page.
My kid is opposed to candied ginger on principle, so after we mixed the dough, we divided it and only half of it got the good stuff.
Ingredients:
3/4 cup Butter
1/4 cup Molasses
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
1 cup Brown Sugar, packed
2 teaspoons Baking Soda
1 Tablespoon Ground Ginger
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Cardamom
1/2 teaspoon Black Pepper, freshly ground. No, really.
1/4 teaspoon Salt
1 Egg, beaten
1/2 cup Candied Ginger, snipped into small pieces. * This is optional, but delightful.
turbinado or raw sugar, to roll cookie dough balls. *optional, but charmingly sparkly and crunchy.
1/4 cup Molasses
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
1 cup Brown Sugar, packed
2 teaspoons Baking Soda
1 Tablespoon Ground Ginger
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Cardamom
1/2 teaspoon Black Pepper, freshly ground. No, really.
1/4 teaspoon Salt
1 Egg, beaten
1/2 cup Candied Ginger, snipped into small pieces. * This is optional, but delightful.
turbinado or raw sugar, to roll cookie dough balls. *optional, but charmingly sparkly and crunchy.
- Melt butter, stir in molasses and vanilla and let cool.
- In separate bowl, mix flour, sugar, and all the spices and salt.
- Add the beaten egg to the cooled butter mixture. Fold into the bowl with flour and spices and add the candied ginger. Cover and refrigerate at least 15 minutes to make the dough firm.
- Preheat oven to 375 degrees F.
- Put the raw sugar in a shallow dish. Form the dough into balls about the size of a walnut, roll in the raw sugar. Place on an ungreased baking sheet, 2 inches apart.
- Bake for 10 minutes — DO NOT OVERBAKE — until the cookies are starting to brown on the bottom and the tops start to crack. Let cool on a rack for 5 minutes- they will firm up a bit at this point.
