Though we so often think of Ginger cookies in the autumn and at Christmas, truly, I’m making them all year long.
The richly spiced flavors of ginger, cinnamon, cloves, and molasses are a comforting and familiar blend that evokes memories of warmth and love and laughter.
It’s a favorite cookie recipe with us — no matter what the season.
Unlike the U.K.’s favored delectable Ginger Biscuit, which generally have a crisp texture, this particular recipe yields soft, giant-size cookies that are equally delicious and a perfect treat. Pair with a glass of milk, a cup of hot tea, or coffee. It makes me happy just thinking about it.
Have a wonderful day.
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar (for rolling in before baking)
Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Whisk flour, baking soda, and 1/4 teaspoon salt in medium bowl. Using an electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually add sugar. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough with a cookie scoop or spoon. Roll into a ball and then roll in the sugar to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in the center, about 15 minutes. Cool completely on sheets on rack.
MAKE AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.