It’s hard to imagine the holiday season without making some sort of ginger cookie—and I’ve run the field, from simple cookies, to decorated gingerbread figures, and handmade houses. This year I’ve made my favorite basic molasses cookie and packed it with an assortment of ginger: fresh grated, powdered spice, and candied pieces.
These cookies mix up in one bowl. So fast to make, with little clean up, I’ve gotten in the habit of stirring them by hand without a mixer. Another bonus with this cookie is that the dough can be prepared ahead, stored in the fridge, and baked on demand.
For a soft, chewy cookie, take them out of the oven while soft when pressed and slightly under baked. They will continue to cook. If you prefer a crisper cookie, bake them longer.
I like to bake off a batch for immediate enjoyment and shape the rest of the dough into a cylinder, wrap it well, and chill for later. It’s incredibly satisfying to slice off rounds and pop a batch in the oven for a quick bake. When family or friends arrive, nothing says ‘welcome’ like the spicy scent of freshly baked cookies.
1¾ cup all-purpose flour
¾ tsp baking soda
2 tsp powdered ginger
⅛ tsp each salt and cloves
¼ cup crystallized ginger, cut up
⅓ cup butter, room temperature
¾ cup granulated sugar
1 large egg, well beaten
¼ cup molasses
1 tsp fresh grated ginger
1 tsp mild vinegar
Icing: ½ cup confectioners’ sugar thinned with 1 Tbsp lemon juice
- Preheat oven to 350°F. Line a baking sheet with silpat or spray with non-stick spray.
On wax paper combine flour, baking soda, ginger, salt and cloves.
- In mixing bowl, beat butter with a wooden spoon, stir in sugar until well blended and light. Beat in the egg, molasses, grated ginger, and vinegar.
- Add the dry ingredients and combine well, it will be thick. Shape dough into 3/4″ balls and roll in granulated sugar if desired. Place on baking sheet 2″ apart for spreading. Bake 15 minutes, until surface begins to crinkle on top, but slightly soft when pressed. Cool on rack.
- To ice cookies: combine confectioners’ sugar and lemon juice to thin. Let icing drip off tines of a fork and drizzle over cookies. Makes about 2 dozen.