This was my fifth time making these cookies this month. Yes! One. Two. Three. Four. Five. Really crazily delicious cookies there that totally get me addicted. And the strange thing is that I am not even a big fan of ginger cookies! How absurd does it sound?!
These cookies are chewy and tasty. The spices are perfectly infused. The cookies spread very nicely when they bake yet they stay in very good shape. Such down-to-earth cookies that have the power to impress everyone, including those who are not into ginger cookies!
One thing about the baking time, the perfect duration for my cookies is 11 minutes. A minute less the cookies will become too soft, while a minute more they will be too crispy. And I’d rather these cookies a bit softer.
I came across this recipe via Pinterest. I don’t remember why I pinned it and finally got to make these babies. But such a big wonderful surprise! Thanks Sue.
Ingredients (around 36 cookies):
1 1/2 sticks unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
1/4 cup molasses
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon all-spice
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a standing mixer fitted with the paddle attachment, cream butter and a cup of sugar until light and fluffy, about 5 minutes.
Beat in egg and molasses until thoroughly incorporated.
In a bowl, sift together flour, baking soda, salt and spices.
On low speed, add flour mixture until just combined.
Form the dough into tablespoon-sized balls. Roll in the remaining 1/4 cup sugar to coat.
Place onto the prepared baking sheets. Leave two inches apart between cookies.
Bake for 10 to 12 minutes. Transfer to wire rack and cool completely.