These cookies are richly spiced with cinnamon, cloves, allspice, ground ginger and crystallized ginger. The addition of finely chopped crystallized ginger deepens the flavor of these cookies making them extra scrumptious. These are splendid, “grown up” ginger cookies.
The scent of the spices are intoxicating especially as the cookies are baking.
I freeze the dough for about 30 minutes before scooping into small balls. The cookies spread quite a bit so it’s important to chill the dough thoroughly. You can also chill the dough in the refrigerator for 2+ hours or even overnight.
Crispy edges with slightly soft and chewy centers and lots of spices has landed these cookies on my regular baking rotation list. There’s always a container in the freezer for that moment when only a spiced cookie will do!
King Arthur’s perfectly spiced cookies are a keeper!
Ingredients
2 1/4 cups (270g) unbleached all-purpose flour (King Arthur recommended)
2 teaspoons baking soda
1/2 teaspoon table salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (170g) lightly salted (I used Green Valley Lactose Free Lightly salted) or unsalted butter, room temperature
1 cup (213g) light brown sugar, firmly packed
1 large egg
1/2 cup (92g) crystallized ginger, finely diced
1/4 cup (85g) molasses
Coarse sparkling sugar, for coating
Directions
- In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
- In a separate large bowl, beat together the butter and brown sugar until light and fluffy. (I used a firm spatula for all the mixing in this recipe)
- Beat in egg, crystallized ginger, and molasses.
- Add dry ingredients, beating gently until evenly blended.
- Cover the bowl and chill dough thoroughly for at least 2 hours or overnight. Alternatively, place the bowl in the freezer for about 30 minutes, until dough is very firm.
- Preheat oven to 400 degrees and line two baking sheets with parchment paper.
- Shape the dough into 1-inch balls and lightly roll in sparkling sugar. Place the balls of dough 3-inches apart. The dough should be well chilled and very firm otherwise they may spread too much. (I baked 12 on each cookie sheet). Bake one sheet at a time (keep remaining dough chilled).
- Bake the cookies for 9-10 minutes until golden and set. Check doneness at 9 minutes. The cookies are on the smaller side and they bake quickly in the hot oven!
- Remove the cookies from the oven and cool on the pan for a few minutes before transferring to a cookie rack to cool completely.
Notes
- Cookies freeze well