Can you really call it the holiday season if the smell of ginger isn’t filling your kitchen?
Last year, I gave you a recipe for my gingerbread cookies — cookies that I bake every holiday season without fail. They’ll be making another appearance in my kitchen within the next couple of weeks without a doubt.
I like these ginger cookies because they come out looking cracked and rustic, with a nice dusting of sugar on top. They have slightly crisp edges and are delightfully soft in the middle.
I’ve found that a lot of ginger cookies don’t have much of a ginger taste to them. I upped the ante with these guys, including both ground ginger and chopped candied ginger. You’ll know you’re eating a ginger cookie, but the taste isn’t overwhelming.
Ginger cookies for everyone!
Makes 3 1/2 – 4 dozen cookies
- 1 cup sugar
- 1 cup unsalted butter, room temperature
- 1/4 cup molasses (dark)
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 2 tbsp. ground ginger
- 2 tsp. diced candied ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- Sugar, for dipping
- Mix sugar, shortening, molasses and egg together in a bowl. Stir in flour, baking soda, both gingers, cinnamon and salt. Wrap dough in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Shape dough by rounded teaspoonfuls into balls and dip the tops in sugar. Place ginger dough balls, sugar side up on a parchment lined baking sheet, a couple of inches apart. Bake until edges are set (centres will be soft), about 10-12 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.