“During the holiday season we can barely keep packages of these ginger cookies on our shelves,” says authors of Bobbette & Belle: Classic Recipes from the Celebrated Pastry Shop, Allyson Bobbitt & Sarah Bell. “In fact, one of our parents keeps their bag in the freezer in an attempt to eat only one cookie at a time, a tactic that more often than not fails miserably. What makes this a particularly delicious ginger cookie is the balance of spices and the slightly chewy texture. While ginger is the predominant spice, the addition of cinnamon and cloves results in a more complex and robust flavour, while the molasses adds sweetness and chewy texture.”
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Soft and Chewy Ginger Cookies
Servings 30 cookies
Ingredients
- 2¼ cups all-purpose flour
- 2½ teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoon cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon ground cloves
- ¾ cup unsalted butter room temperature
- 1 cup loosely packed brown sugar
- 1 large egg
- ¼ cup fancy molasses
- ½ cup granulated sugar for coating cookies
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and beat to combine. Then add the molasses and mix until incorporated, scraping down the sides of the bowl at least once.
- With the mixer on low speed, slowly add the dry ingredients to the creamed butter mixture, mixing until just combined. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
- Put oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Roll the dough into 1-inch balls using your hands or use an ice-cream scoop to portion the dough.
- Place the granulated sugar in a small bowl and roll each ball in the sugar to coat.
- Arrange 15 balls on each lined baking sheet, leaving ample space between them. If the dough becomes soft or sticky, place it back in the fridge for 15 to 20 minutes to chill before shaping.
- Bake for 15 to 18 minutes or until the cookies are flattened and doubled in size. For even baking, rotate the sheets front to back and top to bottom halfway through. Allow the cookies