These chewy ginger cookies are full of molasses and holiday spices. extra credit: they will make your house smell like a winter wonderland.
Yields 24 cookies, takes about 40 mins start to finish.
- 3 cups (375g) all purpose flour
- 3/4 cup (150g) dark brown sugar, packed (light is fine, too)
- 3/4 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tsp ground cloves (+/or ground nutmeg)
- 1 tsp salt
- 12 tbsp (1.5 sticks or 170g) unsalted butter, softened at room temp for a few mins (but still cool), cut into 1/2 inch cubes
- 3/4 cup mollases
- 3 tbsp milk (any kind works)
- small bowl of granulated sugar (about 1/2 cup)
- small bowl of confectioners sugar (about 1/2 cup)
1. In a large bowl (or the bowl of a stand mixer/food processor) mix the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt until combined.
2. Add in the butter pieces. If you're using a mixer/processor, mix on med-low until the mixture resembles a sandy meal. If you're mixing by hand, use a pastry cutter or your fingers to pinch the butter chunks and work the mix until the butter is incorporated and the dough becomes homogeneous and sandy.
3. Add the milk and then the molasses. Mix (with a spatula or on low speed) just until the dough is evenly moistened.
4. Divide the dough in half, and shape those halves into two round disks. Cover them in plastic wrap and freeze for 20 minutes. This ensures the cookies have a chewy center... v high priority.
5. Preheat oven to 350 and line two cookie sheets with parchment.
6. Roll the dough into 2 inch balls, being careful to keep the dough cold. No dilly dallying here, when the dough gets too warm it sticks to everything. Coat each ball in the granulated sugar, and then coat in the confectioners sugar (I like to make this a nice, thick layer.. better looking crackle!). Place balls on prepared cookie sheets about an inch apart.
7. Bake 10-12 minutes. Better to under bake than over bake! Cool on the sheets for 2 mins and then transfer them to a wire rack to finish cooling. Store these puppies in an airtight container at room temp for up to a week.
* If you can, bake one batch at a time in the middle rack of your oven. You'll have the best results.
* If your dough gets too warm and sticky, put it back in the freezer for a few mins or put the entire sheet of cookies in the fridge for 10 mins before baking.