Soft n’ Spicy Ginger Cookies

As I have have mentioned recently, I rarely make anything sweet, but after watching my neighbour shovel the snow away from our sidewalk today I thought it was only right to bring him something nice for being so sweet. If I was to choose a cookie that I loved it would be one with copious amounts of ginger and molasses in it. After scouring the interents I decided to combine several recipes to get the type of cookie that I love. Soft, sweet, salty and full of spice. Behold – Soft n’ Spicy Ginger Cookies!


Makes around 20 cookies

2 1/4 cups white flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1 cup light brown sugar, lightly packed
1/4 cup plus 1-2 tsp. vegetable or canola oil if needed
1/3 cup molasses
1 egg at room temperature
1/2 cup crystallized ginger minced
white sugar, for rolling cookies

Preheat your oven to 350 degrees.
In a large bowl, sift together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger and kosher salt.

In another bowl, beat together the brown sugar, oil and molasses and egg on medium speed until smooth in texture, about 3 minutes. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an another minute. If you find the mixture is too dry and needs moisture, add 1 tsp. oil and 1 tbsp. water and continue to mix. Add the crystallized ginger and mix until well combined. You may need to use your hands at this point.

With your hands make the dough into a large ball and then scoop a small amount of the dough for each cookie. Gently roll each cookie into approximately a 1 3/4-inch ball and then slightly flatten with your palm or fingers. Once flattened, press each side of the cookie into the white sugar in a small bowl and then place cookie onto baking sheet.

Bake 9-11 minutes at 350 degrees. The cookies will be slightly cracked on top and but still soft inside. Don’t wait for the cookies to turn golden, as they will be overcooked. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack (or plate) to cool completely.

The candied ginger gives these cookies a nice extra punch that a lot of ginger cookies rarely have. Yum!


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Filed under Cookies, Desserts

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