These fragrant cookies have a crackly crust and the perfect amount of warm spices. They are lovely on their own, but also make lovely bite-sized ice cream sandwiches with either vanilla or salted caramel ice cream.
Spiced Ginger Cookies
Spiced Ginger Cookies
Fiona Kennedy
makes about 50 cookies
20 minutes
10 minutes
cookies
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 Tbs. Pumpkin Spice (5164)
2 tsp. baking soda
1/2 tsp. salt
1 large egg, at room temperature
1/3 cup molasses
2 1/2 cups all-purpose flour
1/2 cup demerara sugar (5172)
Directions
In the bowl of a stand mixer, place the butter, white and brown sugar, Pumpkin Spice, baking soda, and salt and mix with a paddle until smooth. Add egg and mix well. Then add molasses and mix until smooth. Add flour and mix until no more flour streaks remain. Refrigerate dough for at least 1 hour so that the dough firms up and becomes easier to scoop.
Heat oven to 375F. Place demerara in a medium mixing bowl. Form dough into 1 Tbs. balls, either with a small ice cream scoop or small spoon. Roll balls in demerara sugar and place on a parchment-lined sheet pan. Flatten balls slightly with the bottom of a cup and space them 2-3 inches apart as they will spread as they bake. Bake 8-10 minutes. or until the edges are firm but the middles are still somewhat soft. Cool cookies on completely on sheet pans before removing.