Classic Ginger Cookies
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It’s day 5 of cookie week and today we have a classic.
But just because it’s classic doesn’t mean it’s boring. This ginger cookie is perfectly spiced, and it might just be the softest, chewiest ginger cookie you’ll ever eat. The cookie gets a sweet little crunch from being rolled in raw sugar before baking and if you like, you can dress them up with a white chocolate drizzle and festive sprinkles!
What do I need to make them?
Here’s your grocery list:
-Salted Butter
-Fancy Molasses
-Dark Brown Sugar
-Eggs
-All Purpose Flour
-Ground Cinnamon
-Ground Ginger
-Ground Nutmeg
-Ground Cloves
-Baking Soda
-Salt
-Turbinado/Raw Sugar (optional)
-White candy melts (optional)
-Christmas sprinkles (optional)
You will also need a kitchen scale , a stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a few bowls, a spatula, a whisk, a couple baking sheets, parchment paper, a wire baking rack or two and a #24 cookie scoop if you want to make perfect uniform cookies.
Tips & Tricks:
-Beat together your sugar & butter before you add your molasses. This will give you a more uniformly mixed dough. If you add the molasses with the sugar & butter before beating the butter has a hard time incorporating and might remain chunky no matter how much you mix.
-Fancy molasses has a lighter flavour than blackstrap molasses. Using blackstrap molasses will make these cookies bitter, so make sure your molasses is labelled “Fancy”
-this is a really soft dough because of the molasses, so a cookie scoop is highly recommended for easier portioning and make sure to be gentle when rolling the dough in sugar! If needed you can gently reshape your dough into a ball before putting it on your baking tray if it gets wonky.
-If you don’t have or don’t want to buy raw/turbinado sugar, just use regular granulated sugar to roll the cookies in. It won’t give as much of a crunch, but it’s still delicious!
Ready to bake?
Classic Ginger Cookies
Soft, chewy, perfectly spiced ginger cookies with a little crunch from being rolled in raw sugar before baking!
Ingredients
- 370g All Purpose Flour
- 8g (1 1/3 tsp) Baking Soda
- 8g (2 tsp) Ginger
- 4g (1 1/2 tsp) Cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 145g Salted Butter, room temperature
- 125g Brown Sugar
- 250g Molasses
- 1 Large Egg
- Turbinado/Raw Sugar, for rolling
Instructions
- Preheat your oven to 350 F and line 2 baking sheets with parchment paper.
- Whisk together flour, baking soda, ginger, cinnamon, cloves, & nutmeg in a bowl.
- Cream together butter & brown sugar in mixer with paddle attachment on medium speed until smooth. Add your molasses and beat again until smooth.
- Crack egg into a small bowl or pitcher and add to mixer while mixing on medium speed. Beat until combined & scrape down sides of bowl
- Add flour mixture to mixer bowl and mix on lowest speed until just incorporated. Use your hands or a spatula to get down to the bottom of the bowl & make sure everything is evenly mixed.
- Pour some raw/turbinado sugar in a shallow bowl or pie plate and use a #24 scoop to scoop cookies into the sugar. Roll each cookie dough ball in sugar to coat all sides and place on a parchment lined baking tray leaving a couple inches of space between each cookie.
- Bake one tray at a time for 9-11 minutes, just until the tops of your cookies are no longer shiny.
- Let the cookies cool on the tray on a wire rack. Once cool you can drizzle with melted white candy melts and add sprinkles if you wish. Let the candy melts set before storing the cookies.
- You can store these cookies in an airtight container at room temperature for up to 3 days or in the freezer or several months.
