Description
These oversized ginger cookies feature a soft, pillow-like texture infused with deep molasses and a warming blend of spices. Coated in coarse sugar for a beautiful crinkle effect, they offer the perfect balance of nostalgic flavor and a sophisticated, chewy bite.
Ingredients
- All-Purpose Flour
- Baking Soda
- Cornstarch
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Ground Allspice
- Salt
- Unsalted Butter, room temperature
- Granulated Sugar
- Dark Brown Sugar
- Unsulphured Molasses
- 1 Egg
- 1 Egg Yolk
- Vanilla Extract
- Coarse sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, cornstarch, salt, ginger, cinnamon, cloves, and allspice until thoroughly combined.
- In a large mixer bowl, beat the softened butter with granulated sugar and dark brown sugar on medium speed for about two minutes until pale and creamy.
- Pour in the molasses and beat until combined, then add the egg, extra egg yolk, and vanilla extract, beating until the batter is smooth.
- Turn the mixer to low speed and gradually add the dry ingredients, mixing just until the flour is incorporated.
- Cover the bowl and refrigerate the dough for at least one hour to prevent excessive spreading.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 3 tablespoons of dough to form 2-inch balls, roll each in coarse sugar, and place 3 inches apart on the baking sheet.
- Bake for 12 to 13 minutes, rotating halfway through, until edges are set but centers remain slightly soft.
Notes
For the best texture, ensure your butter is softened to room temperature but not melted, as this creates the necessary aeration during the creaming process. If you prefer an even deeper flavor profile, let the dough chill overnight to allow the spices and molasses to fully meld before baking.
- Prep Time: 20 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American