Ginger lovers unite, here’s a recipe sure to satisfy your cravings! It’s crispy, chewy, and oh so gingery in each and every bite AnD they keep well…that is if you have any left to ‘keep’. Hope you enjoy my recipe!
Servings | Prep Time |
4 dozen | 10 minutes |
Cook Time | Passive Time |
10 minutes | 24 hours |
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Ginger lovers unite, here’s a recipe sure to satisfy your cravings! It’s crispy, chewy, and oh so gingery in each and every bite AnD they keep well…that is if you have any left to ‘keep’. Hope you enjoy my recipe!
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Ingredients
- 2 cups all-purpose flour
- 2 1/4 tsp. ground ginger
- 1 1/4 tsp. cinnamon
- 1/2 tsp. allspice
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/2 cup butter, room temperature
- 2 TBSP. unsulphured molasses Grandma's brand
- 1 tsp. vanilla extract
- 1 large egg, room temperature
- 3/4 cup finely diced crystalized ginger
- 1 cup turbinado sugar for rolling
Servings: dozen
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, allspice, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream together granulated sugar, brown sugar and butter for 2 minutes. Add molasses, vanilla, and egg and mix on medium speed for 2 minutes.
- Cover dough with plastic wrap and refrigerate over night. NOTE: This step is important because it allows the ginger flavor to blossom.
- When ready to bake, preheat oven to 350’.
- Place sugar coated cookies 2 inches apart on baking sheets. Bake for 10 minutes; until browned. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool.
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