Ginger is a spice that is often used in Indian cooking, but who’d imagine it could taste so good when added to cookies! The festival season is all about experimenting, and these Ginger Spiced Cookies were a welcome surprise. Molasses and Ginger go really well together, as they come together, along with cloves and some cinnamon to flavor these delightful cookies. Super light and crispy, yet tasty in every bite, add these Spiced Ginger Cookies to your holiday baking list, and you’ll love the end result. Enjoy these with a glass of warm milk, or a cup of spiced Gingerbread Latte for a taste of Christmas in every sip!
[Recipe & photo courtesy of Ashley from Eat Me Delicious]
Ginger Spice Cookies
Yields about 30 medium-sized cookies
Ingredients
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
1 cup (packed) light/golden brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Method
Combine first 6 ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
