I cannot believe I took a departure from chocolate and made ginger cookies! My husband and I were flipping through our cookbooks and the World’s Best Ginger Cookie caught his eye in our At Blanchard’s Table cookbook.
If you want a really good cookie.. makes these ginger cookies! They really are the BEST! They are soft, spicy and just the right amount of heat. OOOOOHHHH you can not go wrong with these.
I got so excited I decided to make an afternoon treat with vanilla ice cream, crumbled ginger cookies and chopped dark chocolate espresso beans. OMG! talk about one of the most amazing combinations. I ate one bowl and then had to make another to photograph.. two bowls later I did feel like I had a sugar coffee high. It was so worth it… Make a batch and let me know what you think.
- 2 1/4 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar, packed
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 large egg
- 1/3 cup molasses
- 1/4 cup granulated sugar
- preheat the oven to 325℉ degrees
- Line baking sheets with parchment paper
- In a medium bowl, mix together the dry ingredients: flour, cinnamon, ginger, cloves, baking soda and salt
- Using a stand mixer, combine the butter and brown sugar until creamy. Add the egg and mix thoroughly. Add the molasses. scrape the sides of the bowl to make sure combined.
- Add dry ingredients in thirds. make sure to use a low setting so the ingredients fly about.
- Put 1/4 cup sugar in a small bowl. Scoop out 1″ balls of dough and roll in the sugar. Place on parchment paper lined baking sheets.
- Press down the balls to flat circles. The dough will expand so place 2 inches apart.
- Bake 12-14 minutes or until the edges are brown.
- cool on baking sheets for 5 minutes and then move to a wire rack to cool completely
I took them up a notch and added vanilla ice cream and dark chocolate expresso beans for a WOW dessert!
Keywords: Ginger, Cookies, Ginger Cookeis