Hi friends! It’s been a while . . . months actually. And in these past few months, I’ve totally been neglecting my blog. But I’m back and I bring with me chewy, sweet, spicy, rub-all-over-your-face-as-you-inhale-them ginger spice cookies.
I know, what you’re thinking: ginger cookies in April (almost May)?! It’s not even the season for ginger or spice. But if you know me, or if you’ve been following my blog, you know that I LOVE GINGER. I also happen to LOVE these cookies. Not only do they boast a picture perfect crinkled exterior, they rock an incredibly soft and chewy interior. Everybody, repeat after me: LOVE!
These guys are the perfect accompaniment to a hot cup of joe. Or, if you’re throwing caution to the wind, try sandwiching a scoop of quality vanilla bean ice cream between two cookies. Trust me, however you choose to inhale eat them, you’ll definitely find yourself falling in love with every bite.
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground all spice
- 1/4 tsp salt
- 12 T unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1 large egg
- 1/3 cup mild (light) molasses
- 1/4 cup granulated sugar (for rolling)
- Preheat oven to 375°F. Prepare two baking sheets with parchment paper and set aside. Place 1/4 cup of the granulated sugar in shallow dish and place aside.
- Whisk the flour, baking soda, ginger, cinnamon, cloves, all spice, and salt together in a medium sized bowl. Set aside.
- Cream butter and brown sugar until light and fluffy. Add egg and molasses and beat until Working with about 1 tablespoon of cookie dough, roll into balls. Toss the balls of dough with the granulated sugar. Place on cookie sheets about 2 inches apart.
- Bake for 13 to 15 minutes (times will vary depending on your oven). Cool on a cookie sheet and allow cookies to firm up before serving.
- Enjoy!
- Baking times may vary. These cookies are done when they are cracked on top, but still appear to be soft in the centres.
