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
Category
cookies
Servings
makes about 50 cookies
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
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1 cup (2 sticks) unsalted butter, at room temperature
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1/2 cup sugar
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1/2 cup light brown sugar, firmly packed
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1 Tbs. Pumpkin Spice (5164)
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2 tsp. baking soda
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1/2 tsp. salt
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1 large egg, at room temperature
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1/3 cup molasses
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2 1/2 cups all-purpose flour
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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.