Crispy Ginger Cookies
This is my all-time favorite ginger cookie, and believe me, I’ve tasted my fair share. Over the past month, I’ve tried at least eight different recipes, all of which yielded cookies that were either too hard, too soft or overpoweringly spicy. This one is perfect: it’s got just the right balance of spices — ginger, cinnamon, cloves, allspice and black pepper — and a wonderfully buttery crisp texture.
These cookies are also super easy to make, perfect any time of day (I’ve been eating mine for breakfast with a cup of coffee), and make your house smell heavenly. With their sparkly golden color and crackled tops, they are perfect for the holidays.
To say they’re addictive is an understatement; it’s literally impossible to eat just one. Enjoy!
Crispy Ginger Cookies
- 2-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- Scant 1/4 teaspoon salt
- Pinch freshly ground black pepper
- 1 cup sugar, divided
- 1/2 cup packed light brown sugar
- 2 sticks (1 cup) unsalted butter, softened but still cool
- 1 large egg
- 1/3 cup molasses
- Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
- Using an electric mixer, beat ½ cup of the sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
- Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
- Place the remaining ½ cup of sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
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