Introduction:
Ginger cookies, with their warm spiciness and sugary sweetness, are a delight in every bite. A staple in many households, especially during the winter months and holiday season, these cookies offer the perfect balance of flavor and texture. Crisp on the outside, yet soft and chewy on the inside, they are a testament to the timeless allure of classic baked goods.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar (for rolling)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a larger mixing bowl, cream together the softened butter and 1 cup of sugar until it becomes light and fluffy.
- Beat in the egg, and then stir in the water and molasses, ensuring a smooth mixture.
- Gradually fold in the dry ingredients into the wet mixture until well combined.
- Shape the dough into small balls (about 1 inch in diameter). Roll the balls in the 2 tablespoons of white sugar.
- Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly browned. Be careful not to overbake to maintain the soft and chewy interior.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes:
- For added texture and flavor, consider incorporating finely chopped candied ginger into the dough.
- If you prefer a more pronounced molasses flavor, you can opt for dark molasses instead.
FAQ:
- How can I store these ginger cookies?
- Store the cooled cookies in an airtight container at room temperature. They should remain fresh for up to a week.
- Can I freeze the dough for later use?
- Absolutely! You can shape the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. When ready to bake, roll them in sugar and bake straight from the freezer, adding a minute or two to the baking time.
- I don’t have molasses. What can I use as a substitute?
- While molasses provides a distinct flavor, you can substitute it with honey or dark corn syrup, though the taste might vary slightly.