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 has 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 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon fresh ginger, finely grated
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup molasses
- 3 tablespoons white sugar
Preheat oven to 350 degrees F and line a baking sheet with parchment paper for easy cleanup.
In a medium bowl, sift together the flour, ground ginger, freshly grated ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter, white and brown sugars until light and fluffy. Beat in the egg and molasses. Then gradually stir in the sifted dry ingredients into the butter, molasses mixture. Scoop dough with a cookie scoop and then roll into balls; dredge in the remaining sugar. Place the cookies on the parchment-lined or ungreased baking sheet about 2 inches apart and then flatten slightly.
Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool on the baking sheet slightly before transferring to a wire rack to cool completely. Store in an airtight container.
Fresh Ginger: If not using freshly and finely grated ginger, increase the ground ginger to 3 teaspoons.
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