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 -- think 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!

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Crispy Ginger Cookies
adapted from Lisi's Luscious Desserts (and Stars Desserts by Emily Luchetti)
Printable Recipe

Makes about 36 cookies

Ingredients

2 1/3 cups all purpose flour
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4  teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
pinch of freshly ground black pepper
1 cup sugar, divided into two 1/2 cup portions
1/2 cup packed light brown sugar
2 sticks (1 cup) unsalted butter, softened but still cool
1 large egg
1/3 cup molasses

Directions

1. Preheat the oven to 350 degrees, set rack in middle of oven, and line baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper.  Set aside.

3. Using an electric mixer, beat 1/2 cup of the sugar, brown sugar and butter until light and fluffy, about 3-5 minutes.  Beat in the egg and then the molasses – mix well – then scrape down the sides of the bowl and mix again.

4. Add the dry ingredients, then mix on low speed until just incorporated.  Finish mixing dough by hand so as not to over mix. It will be very soft. Refrigerate dough for about one hour, or until firm enough to roll.

5. Place remaining 1/2 cup sugar in a shallow bowl. Form the dough into 1-inch balls and roll in sugar to coat.  Place balls on baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for about 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 flat.) Let cool on baking sheet for a few minutes, then transfer to wire rack with a wide spatula to cool completely. 

Be sure to refrigerate dough between batches. These cookies will keep for several days in an airtight container.

Comments

[www.facebook.com/profile.php?id=1735565500]

Ahhhhhhhhhh!!!!!! I *just* made some butterscotch ginger cookies that are not that great - too cakey, not enough flavor, although the recipe sounded interesting....These sound delish, going to have to break out the butter and bowls one more time. Any type of cookie you just roll into a ball and plop onto a cookie sheet, has my seal of approval!

[Chris]

OK...just whipped these up - EASY!!! and ohsosososgood. The best ginger cookie...ever.

[Lucy]

These cookies look chewy and utterly delightful! Stunning photos :)

[diva]

these ginger cookies are beautiful. love the sprinkling of sugar that simple makes 'em sparkle! :)

[Shauna from Piece of Cake]

So lovely! Beautiful photos. Happy New Year!

[Laurie]

Fresh ginger root is fabulous too:)

[Linh]

What will be the result if I don't use molasses? Thank you!