yield 40 cookies
It is officially winter and we have snow to prove it! Yesterday, my mom, nana, and I spent the majority of the day baking Christmas cookies and I decided to do a little spin on the gingerbread we traditionally make. Soft ginger cookies are some of my favorites but I always want them to be 1) spicier or 2) saltier. Voila! Here is just that combo. These cookies are super tasty and reminiscent of all the holiday feels. They are chewy with a crunchy outer edge. The best part, though, are the candied ginger surprises that will stick a little bit in your teeth.
I don’t have much else to say about these tasty treats, but you should try to incorporate them into your holiday cheer because they are sure to be a hit.Honestly, it doesn’t feel much like Christmas at the moment, but I’m hoping as I consume more of these cookies, the feeling of Christmas will magically fall upon me.
Let’s get cheery!
Active time: 30 minutes Inactive time: 40 minutes Total time: 1 hour 10 minutes
What you’ll need:
3/4 cup (1 1/2 sticks) butter, softened to room temperature
1/2 cup brown sugar
1/2 cup granulated white sugar + 1/4-1/3 cup for topping
6 tablespoons molasses
2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon cinnamon
1 teaspoon ground ginger + 1/2-1 teaspoon for topping
1 teaspoon grated fresh ginger
1/4 teaspoon salt + more for topping*
scant 1/4 cup candied ginger, minced
Cream the butter, brown sugar, and 1/2 cup white sugar in a stand mixer on low-medium speed until fluffy. Add the egg and molasses together and mix on medium speed until just incorporated.
In a large mixing bowl, combine the flour, baking soda, cinnamon, 1 teaspoon ground ginger, fresh ginger and salt. Add all of the dry ingredients to the wet ingredients and mix on low until everything is just incorporated. The dough will be dense and sticky. Fold in the candied ginger with a spatula.
Place plastic wrap on top of the dough and put in the freezer for 15-20 minutes (DON’T SKIP THIS STEP!).
Preheat oven to 350˚F.
Take the dough out of the freezer and line cookie sheets with parchment. In a small bowl or on a small plate, mix together 1/4-1/3 cup granulated sugar and 1/2-1 teaspoon ground ginger. Shape the dough into 1 inch balls and roll in the sugar/ginger mixture. Sprinkle a bit of salt on top (I used flakes sea salt and put 2-3 flakes on top of each cookies) and place the dough balls 2 inches apart on the baking sheet.
Bake for 8-12 minutes. Allow to sit on the cookie sheet for 5 minutes, then cool on wire racks for 10 minutes.
-I used fine sea salt for the actual dough of the cookies and flaked sea salt to top. I’d reccomend not using fine salt to top the cookies with, coarse or flaked will wort the best.
Recipe adapted from: Martha Stewart