When you think of ginger baked goods it’s most often gingerbread – those crispy deep golden brown men or women that are iced and served at Christmastime. However ginger, a subtle warming spice, can be added to basic cookie dough without it tasting like the holidays. The mild heat of ginger really perks up a baked treat without overpowering its buttery qualities.
Ginger cookies are a nice combination of dried ginger, flour, just a touch of molasses and sugar. These cookies keep their puffy shape after being baked, that’s why I call them drop cookies. The soft chewy crumb has just the right texture and they are perfect for dunking into tea or coffee.
I think these Ginger Drop Cookies make a great dessert during the fall and winter months, especially when the weather just begins to drop. They also make great gifts and look marvelous in a cello bag with a rustic ribbon tied around the top.
12 tablespoons butter, room temperature
1 cup granulated sugar + more for tops
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
pinch of salt
(Makes 2 dozen Cookies)
1. Preheat oven to 350 degrees. In a stand mixer, cream together butter and sugar for 3 minutes. Scrape down sides of bowl and add egg and molasses, mix for 1 minute.
2. Scrape down sides of bowl and add flour, ginger, cinnamon, cloves, baking powder and salt. Mix on low speed for 1 minute, or just until the dough begins to come together. Remove bowl from stand and mix by hand to incorporate all ingredients.
3. Scoop out rounded balls by the tablespoonful and place on a lined sheet pan. Sprinkle tops with sugar and bake for 12 minutes. Let cool for 10 minutes on sheet pan. Enjoy!