This chewy ginger molasses cookies get a double kick of ginger from both ground and crystallized ginger!
These chewy cookies are perfect along side a hot cup of tea, cocoa or a cold glass of eggnog or milk, especially when sitting next to a lit Christmas tree. They are a delicious taste of the holidays and our favorite cookie to make each year.
- 1 1/2 cups unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup molasses
- 4 1/2 cups all purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground Korintje Cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon kosher or sea salt
- 1/2 cup crystallized ginger, finely chopped
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
Using a separate mixing bowl, with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes. Mix in the eggs, one at a time, and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is incorporated. Add in crystallized ginger.
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar and roll each ball in sugar until it is coated. Place dough balls on the prepared baking sheet.
Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool for 4-5 minutes. Transfer the cookies to wire racks to cool completely. Store in a sealed container for up to 4 days or freeze for up to 3 months.
Makes 42-46 cookies
Feel free to lessen the ginger hit by leaving the crystallized ginger out!
Recipe adapted from www.gimmesomeoven.com