Post 4 of 12 in my 12 Days of Christmas Recipes Series – Chewy Spicy Ginger Cookies
Yes, two adjectives ARE necessary in order to express the title of these cookies, in case you’re wondering.
These cookies, I have to say, turned out magnificently. I love a spicy ginger cookie, and with three types of ginger (freshly-grated, crystallized, and ground), there is no lack of zing. The texture is soft and chewy, and well, they’re just perfect. Try them if you love ginger. That’s all I’m gonna say about that.
To make 14-18 cookies, you will need:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 tsp ground ginger (use less if you want a less intense cookie… but know that I’m judging you)
- 1/4 tsp salt
- 1 cup dark brown sugar
- 1/3 cup molasses
- 1 large egg
- 1/4c vegetable oil
- 2 Tbs fresh grated ginger
- 5-6 ounces crystallized ginger, finely chopped
- 1/3c granulated sugar, for rolling the cookies
Begin by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper. Combine the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg and salt in a large bowl.
In another large bowl (stand mixer bowl if you have one), combine the molasses, oil, and brown sugar. Mix on medium for 5 minutes. Add the egg and freshly-grated ginger. Mix for 1 additional minute on low.
Set aside about an ounce of the chopped crystallized ginger for adding to the top of the cookies.
Carefully add the dry mixture to the wet mixture with the mixer on low. Add the remaining crystallized ginger; mix until combined.
If the dough seems sticky, add in 1/4c more flour. This should make the next step easier.
Form the dough into approx 2″ balls, and roll in the granulated sugar. Press down slightly to form a disc (or more if you want a flatter cookie). Sprinkle the tops with the reserved crystallized ginger.
Bake at 350 degrees F for 12-14 minutes.
Mmmm. Look at that goodness.
Check out the other posts in my 12 Days of Christmas Recipes series!