I love all things ginger. Ginger candy, ginger tea and don’t eat sushi with me without planning to give me all of your pickled ginger. I have been waiting for the right time to make these and this week was the right time. It has just started to get chilly here in PA and nothing warms the house like the smell of these ginger cookies. They pair perfectly with a cup of tea on a cool fall day. My husband said they also pair well with an after dinner drink! Either way, I know you will enjoy these!
Ginger Cookies (adapted from Big Soft Ginger Cookies on Taste of Home)
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- Additional sugar for coating
What to do…
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the dry ingredients (flour, ginger, baking soda, ground cinnamon, ground cloves, and salt) in a bowl and stir with a whisk. Set aside.
- In the bowl of a stand mixer, or a large bowl if using a hand mixer, combine the butter and sugar until light and fluffy.
- Add the egg and molasses to the butter mixture and mix until combined.
- In stages, add the dry ingredients to the butter mixture and mix until incorporated.
- Using a small cookie scoop or rounded tablespoons scoop out cookie dough and roll dough into a ball.
- Roll the cookie dough balls in a small bowl of granulated sugar.
- Place the cookie dough balls on a parchment paper lined baking sheet and bake for approximately 12 minutes.