This Ginger Cookie recipe is so good. The cookies are crisp on the outside and chewy in the middle. A perfect cookie for dunking in a glass of cold milk, or complimenting a nice herbal tea.
I like to serve these cookies during the winter Holiday Season. Always a crowd favourite, they are the first ones to disappear off of the cookie tray.
The Ultimate Ginger Cookie
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Ingredients
- 2 cups of all-purpose flour
- 2 tsp baking soda
- 1 1/4 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter. (softened)
- 1 cup packed dark brown sugar
- 2 tbsp vegetable oil
- 1/3 cup molasses
- 1 large egg
- granulated sugar for rolling
Instructions
- 3 hours before baking, combine flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
- Using a stand mixer, add the butter and brown sugar until it has been well combined and appears light and fluffy. (scrape down the sides often)
- Add the oil and mix until incorporated. Again, scraping the bowl often.
- Add the molasses and the egg and beat until well blended.
- Stir in the flour mixture and mix until completely incorporated.
- Remove dough from bowl, wrap in plastic, and chill for 3 hours.
To bake:
- Preheat your oven to 375°F
- Place parchment on two large baking sheets
- Measure each cookie into Tbsp sized balls and roll in sugar. Place equally spaced on the cookie sheet.
- Bake until cookie has spread and the centre appears barely cooked.
- Remove from oven and allow to sit for 5 minutes before placing on cooling rack.
Notes
