Ginger Cookies
Ginger cookies are baked treats made from a spiced dough that includes molasses, ginger, cinnamon, and flour. Once baked, they develop a slightly crispy exterior while remaining chewy inside, with a golden-brown appearance and a warm, aromatic scent.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 3/4 cup unsalted butter softened
- 1/4 cup molasses unsweetened
- 1 large egg
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the softened butter and granulated sugar. Cream them together with a whisk or spoon until the mixture is smooth, light, and slightly fluffy with a pale color.
- Add the molasses and egg to the creamed mixture. Whisk vigorously until the ingredients are fully incorporated, creating a glossy, smooth batter with a deep aroma.
- In a separate bowl, sift together the all-purpose flour, ground ginger, cinnamon, baking soda, and salt. Mix briefly to evenly distribute the spices.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or spoon until a soft, sticky dough forms. The dough should be pliable but slightly tacky to the touch.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and makes the dough easier to roll out.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and lightly flour your work surface.
- Roll out the dough to about 1/4 inch thickness, adding a light dusting of flour to prevent sticking. Use cookie cutters to cut out desired shapes, then place them evenly spaced on the prepared baking sheet.
- Bake the cookies in the preheated oven until they are golden around the edges, about 8-10 minutes. The aroma of spices will fill your kitchen as they bake.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely and firm up.
- Once cooled, the cookies will have a slightly crisp exterior with a chewy, tender inside, showcasing warm spice flavors and a shiny, crackled surface.
