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 28-30 cookies
20 minutes
cookies
These sparkly chewy ginger cookies deserve a spot in your holiday cookie rotation. But cookies are just the starting point for this blend. Try using this blend in your pancakes, waffles, oatmeal and your favorite banana bread recipe.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup turbinado sugar
- 1/2 cup light brown sugar, firmly packed
- 1 Tbs Gingerbread Spice
- 2 tsp. baking soda
- 1/2 tsp. Hudson Valley salt
- 1 large egg, at room temperature
- ¼ cup molasses
- 2 1/2 cups all-purpose flour
- 1/2 cup demerara sugar
Directions
In the bowl of a stand mixer, place the butter, white and brown sugar, Gingerbread 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. If dough seems to loose to scoop, place it in the refrigerator for 30 minutes to firm up.
Heat oven to 375F. Place demerara in a medium mixing bowl. Form dough into 1 ½ 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 until they are ½-in thick and space them 2-3 inches apart as they will spread as they bake. Bake 11-13 minutes. or until the edges are firm but the middles are still somewhat soft. Cool cookies on completely on sheet pans before removing.