06.29.09

ginger cookies

Please let me introduce you to my favorite cookie ever. This, my friends, is my mom’s recipe for the sugar-coated, molasses based ginger cookies that rock my world. I’ve been sneaking seconds of these ginger cookies since I was a little girl. Until recently, they actually contained no ginger at all, but you know me, I found a way to sneak some in and might I say, actually improve them! I’m still not sure what it is about this exact recipe that is so good, but as someone who jumps at the chance to eat a ginger cookie, these are most definitely the best I’ve ever had.

My mom’s directions were simple: mix well. There was no process to adding ingredients in any organized way, but somehow she always pulled them out and they would be perfect little mounds every time. She apparently had a magic touch because I’ve made them that way and sometimes they come out plump, sometimes they come out flat. I finally decided to put an end to that and came up with a little more detailed set of directions.

Now each time I make them they come out slightly plump, crackled on the top and oh-so-soft. I suddenly felt the urge to have one, so please excuse me as I eat and write at the same time. Let’s just say you’ll get a more accurate description. Molasses is the predominant flavor but they’re still sweet with a little cinnamon and the ginger chunks are a nice little zing every now and then. If you have a soft spot for ginger cookies, you’re going to love these.

ginger cookies
makes 24

2 cups flour
2 t baking powder
1 T cinnamon
1/2 t salt
3/4 cup butter, cut into 1-inch cubes
1 cup sugar
1 egg
1/4 cup molasses
1/4 cup candied ginger, roughly chopped

1/3 cup sugar
pinch of cinnamon
pinch of ground ginger

1
Whisk flour, baking powder, cinnamon and salt in a medium bowl. Cut in butter.
2
In a separate bowl, combine the sugar, egg and molasses.
3
Add the wet ingredients to the dry and combine well. Fold in the ginger and chill for at least 30 minutes.
4
Meanwhile, combine 1/3 cup sugar with a pinch of cinnamon and ground ginger in a small bowl. Preheat oven to 375° and line a baking sheet with parchment paper.
5
Once the dough has chilled, roll the dough into small Tablespoon sized balls and roll in the sugar mixture. Place on baking sheet and bake for 8-10 minutes. (8 minutes will make for a delicious and soft cookie)
6
Eat up!

filed under eat, sweets |

15 Comments so far

  1. Aklat June 29th, 2009 9:40 am

    They look delicious. As soon as I make my own candied ginger I definitly bake them :)

  2. lisaiscooking June 29th, 2009 11:32 am

    Your ginger cookies look fantastic! I like that the coating has sugar, cinnamon, and ginger.

  3. kickpleat June 29th, 2009 2:00 pm

    I usually have ginger cookies during winter, which right now, seems oh so silly. I’ll have to remedy this soon.

  4. Whitney June 29th, 2009 2:07 pm

    My BF LOVES ginger cookies. Your recipe looks like a winner.

  5. abby June 29th, 2009 4:49 pm

    i can’t wait to try this! i love ginger in baked goods.

  6. Jen @ MaplenCornbread June 30th, 2009 1:19 pm

    Those look perfect!! I love the addition of the candied ginger!

  7. mags June 30th, 2009 8:06 pm

    These look delicious! Quick question–step 2 mentions egg, but there’s no egg on the recipe list! How many eggs does the recipe need? Thanks.

  8. Kelly June 30th, 2009 8:18 pm

    mags-
    thanks for catching that! I just updated the recipe which calls for 1 egg.

  9. Allison July 1st, 2009 9:29 am

    I made these last night and guessed about the 1 egg addition…they came out so tasty, thanks for sharing!

  10. oneshotbeyond July 1st, 2009 10:11 am

    These sound fabulous!

  11. Dana July 5th, 2009 2:33 pm

    I have never been successful in my quest for the perfect ginger cookie. I trust you so I will try these. My husband thanks you in advance!

  12. Aklat December 1st, 2009 2:01 pm

    I made these recently. Delicious! Thanx for a recipe :)

  13. my favorite cookies « Allison and Ian in Manchester December 4th, 2009 11:40 am

    [...] And onward, to making my favorite molasses cookie recipe… [...]

  14. BlissfulBite December 10th, 2009 7:36 pm

    These ginger cookies are absolutely wonderful. I sandwiched them together with an extremely lemony frosting–delicious. Just a quick question though, why do you cut in the butter instead of creaming it with the sugar? I have only seen this technique with shortbread cookies and I am curious to find out if there is a reason behind the method, or whether it is simply a tradition.

    Thanks again for the wonderful recipe! It will definitely be on the holiday cookie list this year.

  15. Kelly December 10th, 2009 9:09 pm

    blissful bite-
    you know, i was making these last night and i kind of wondered the same thing. this is definitely a tradition that has been passed down, but i think the butter could be creamed with the sugar. it is important to refrigerate the dough for a bit before baking them though so it hardens a little.

    glad you liked the recipe!

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