Ginger Cookie Recipe
Tender on the inside and oh-so-chewy on the outside, this Ginger Cookie Recipe is perfectly spiced too.
Servings: 30 Cookies
Calories: 134kcal
Equipment
- Hand/stand Mixer
- Cookie tray
- Cookie scoop
Ingredients
- ¾ Cup Unsalted Butter (at room temperature)
- ½ Cup Brown Sugar (packed, light or brown both work)
- ¼ Cup Granulated Sugar
- 1 large Egg (at room temperature)
- ⅓ Cup Unsulphured Molasses
- 2 teaspoons Pure vanilla extract
- 2 and ¼ Cups All Purpose Flour
- 1 and ½ teaspoons Baking Soda
- 2 teaspoons Ground Ginger
- 1 and ½ teaspoons Ground Cinnamon
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Salt
Lemon Icing:
- 1 and ½ Cups Confectioners' sugar
- 2-4 Tablespoons Lemon Juice
- a few drops of Pink Food Coloring
- ¼ Cup Sprinkles of choice
Instructions
For the Cookies:
- Sift flour, salt, baking soda and all the spices (ginger, cinnamon, cloves and nutmeg) in a bowl and set them aside. Alternately, you can whisk the ingredients till they combine well.
- In a large bowl, with a handheld/stand mixer (fitted with a paddle attachment), beat butter and both sugars together on high speed. Continue to beat until mixture gets creamy, it should take about 2 minutes.
- Next add in the molasses and beat until combined. Then add room temperature egg and vanilla in too. Beat mixture for about a minute, or until the egg is combined well. Don't get alarmed if the mixture looks slightly curdled at this pint. It will all come together as you add flour to it. Keep scraping down the sides and bottom of your bowl as needed.
- Now slowly mix sifted dry ingredients into the wet ingredients keeping mixer on low speed. Beat just until flour disappears into the dough. You will notice that the cookie dough is slightly sticky at this point. Cover dough tightly with plastic wrap and chill in the refrigerator for at least an hour. You can keep chilling this dough in the refrigerator for up to 2–3 days.
- Remove cookie dough from the refrigerator. If you chilled the dough any longer than 2 hours, allow it sit at room temperature for at least 30-40 minutes. If dough is very cold, your cookies may not spread in the oven when baked. Preheat oven to 350 deg F and line 2 baking sheets with silicone mat or parchment paper.
- As your oven preheats, start rolling the cookie dough into balls. I take about 1 tablespoon of dough for each ball, you can make use of a cookie scoop for evenly sized cookies. Roll each ball in granulated sugar and coat it well before arranging them on the lined baking sheets. Place the balls 2-3 inches apart from each other to aid spreading.
- Bake for about 11–12 minutes or until the edges of cookies appear set. If the tops aren’t appearing cracked as pictured and the cookies look puffy, remove baking sheets from oven and gently bang them on the counter 2–3 times. This way cookies spread out and crack on top. Now return the trays to oven again and bake cookies for one additional minute.
To make the icing:
- In a medium sized bowl, whisk confectioners' sugar and lemon juice together. Add lemon juice a tablespoon at a time and add more as required, until a thick yet pourable icing has formed. Add pink food coloring, if adding and mix it in too.
- Dip half of each cookie in the lemon glaze. Top with gingerbread sprinkles, as desired. Allow the cookies to sit on a wire rack until icing has set, at least 30 minutes.
- Once baked, take cookies out of oven and let them set on the baking sheet for 5-7 minutes. Then transfer them to a wire rack and allow to cool completely.
Notes
Storing, Freezing and make ahead instructions:
These cookies will stay fresh and super soft kept at room temp. in air tight containers.
You can freeze baked cookies for up to 2 months. Thaw them in the refrigerator for 8-10 hours ant bring to room temperature before serving.
You can make this cookie dough and chill it in the refrigerator for up to 2–3 days. Keep it on room temp. for 30-40 minutes before rolling.
Unbaked cookie dough balls can be frozen up to 2 months as well. Do not roll them in sugar before freezing. Allow them to sit at room temp for about an hour before coating in sugar and bake then.
Nutrition
Serving: 1Cookie | Calories: 134kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Sodium: 70mg | Sugar: 14g