Chewy cookies bursting with the flavors of molasses, ground ginger, grated fresh ginger, and candied ginger along with other warming spices. Easy cookies that come together quickly and are wonderful enjoyed with a hot cup of tea or coffee.
½cup (120g)crystallized ginger, finely diced (optional, but delicious)
1cup (200g)granulated sugar, for rolling
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium-low speed until blended. Increase speed to medium and continue mixing until light and fluffy, 3-4 minutes. Scrape down sides of bowl with a spatula. Add egg and mix until fully incorporated.
Add molasses and mix until blended. Add fresh ginger, ground spices, baking soda and salt, and mix on low speed until completely blended in. Scrape down sides of bowl with spatula. Add the flour and mix on low speed just until a few streaks of flour remain.
Remove mixing bowl from stand mixer and add crystallized ginger (if using). Use your spatula to fold in the last bits of flour and to distribute the crystallized ginger throughout the dough. Do not overmix.
Using a cookie scoop or a spoon, scoop the dough into 1 ½ Tablespoon balls (approximately the size of a standard sized store-bought marshmallow) and place dough in tight rows onto a parchment covered baking sheet. Place dough balls in the fridge for at least 30 minutes to firm up, but preferably overnight (cover with a cloth or with plastic wrap to keep from drying out).
Directly prior to baking, position oven rack in center of oven and preheat to 350°F (177°C, Gas Mark 4). Place a piece of parchment on a standard half sheet baking pan. Roll the dough balls in granulated sugar, covering thoroughly. Store sugar-coated dough balls in fridge until ready to bake to keep dough chilled. Evenly space 8 balls of sugar-covered dough onto the parchment lined sheet. (I do two rows of 3, plus 2 in the center).
Bake each sheet for 13 minutes. This will result in a cookie that is chewy, still moist, and slowly bends rather than snaps. If you prefer a crisper, crunchier cookie, increase baking time by a minute or two. Remove from oven and let cool on pan for one minute.
After one minute, carefully transfer cookies to a cooling rack. Cookies last over a week in an airtight container on the counter (we ate them all in that time; I'm sure they'd last longer) or for months sealed well and placed in the freezer.