Of all of the cookies I make during the holdiays these are always the ubiquitous favorite in my family. They are buttery and chewy with a lovely crispness on the edges and they scream ginger cookie! Some cookies claim to have ginger in them yet only sport a teaspoon or two; these babies have a whopping quarter of a cup ground ginger topped of with a half a cup of crystallized ginger. Their spicy sweetness is the perfect pairing for a cup of hot chocolate or steaming hot coffee!
The recipe that I based these cookies from was on the back of a package of Trader Joe’s crystallized ginger. That recipe, called for 1/2 cup of ground ginger. I was perplexed. I had never seen a recipe call for so much and I thought it must be a typo, but I went ahead and made it as written. The cookies that ensued were so stinkin’ hot that only my ex-husband could eat them.
I decided to turn those fiery nuggets into a streusel for sweet potatoes and thus was born another signature holiday dish. For future cookies, I halved the ginger, leaving them notably spicy but edible by most (although my ex still pines for the hot-hot ones!).
When I make these for little ones and sensitive palates I cut the ground ginger to 2 tablespoons and increase the flour accordingly.
I hope you enjoy this holiday favorite from my family to yours!
- 6 ounces (170 grams) unsalted butter softened-¾ cup, 1 ½ sticks
- 7 ounces (200 grams) granulated sugar- 1 cup plus more for rolling
- 2 ½ ounces (70 grams) molasses- ¼ cup
- 1 large egg
- 11 ¼ ounces (320 grams) all-purpose flour- 2 ¼ cups
- ¼ cup (60 milliliters) ground ginger
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoons baking soda
- ½ cup (120 milliliters) crystallized ginger, coarsely chopped.
- Mix together butter, sugar, molasses and egg in mixer bowl and beat well to combine; mix about 1 minute on medium-high speed. Whisk together flour, spices, salt and baking soda in a medium bowl. Add dry ingredients to butter-sugar mixture and stir on low until moistened. Stir in crystallized ginger on low speed.
- Chill dough for about 1 hour.
- Preheat oven to 375 F (190 C). Roll dough into 2-inch balls and roll in additional granulated sugar. Place on a cookie sheet about 2- inches apart. Bake for 9-11 minutes until golden on the edges. Remove to a cooling rack to cool completely.