Fall is happening. Leaves are turning, tea is brewing and my stomach grumbles for spicy little things like ginger cookies.
These are perfect little gems for those fall afternoons when you just need a bite of something sweet that also has a little bite from the crystalized ginger, molasses and cloves.
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tbls ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/4 tsp salt
- ½ cup chopped crystallized ginger
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 2/3 cup dark molasses
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar, for rolling
- In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed.
- Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
- Slowly add the dry ingredients to the wet on low speed. Do not overmix.
- Fold in chopped ginger pieces.
- Cover mixed dough with foil and chill for 4 hours of overnight.
- Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat.
- Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart.
- Bake for 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle.
- Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.