So I will admit it. I’m not a fan of anything ginger. I can only have one Gingerbread Latte from Starbucks and tolerate maybe a handful of ginger cookies. Although I do have to admit, I like my mom’s ginger cookies (still only a small amount). Since Ginger cookies are a Christmas tradition/staple, I thought I would sneak in a recipe. It’s not my mom’s but it is from Food Network.
What you’ll need
2 1/4 cups all-purpose flour
1 1/2 tsp ground ginger
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp fine salt
5 cracks freshly ground pepper
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar, packed
1 large egg yolk
1 tsp pure vanilla extract
1/2 cup unsulphured molasses
Sift the flour, ginger, baking soda, cinnamon, allspice, salt and black pepper together in a medium bowl.
Beat the butter and the sugars with a hand mixer on medium-high until light and fluffy, about two minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about twenty seconds. Add the molasses and ginger, continue beating until the batter is an even light brown color, thirty seconds more.
Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all the ingredients are combined. Then beat again for twenty seconds. Cover the bowl with plastic and refrigerate the dough until form, about twenty-five minutes.
Put about 1/2 cup sugar in a small bowl. With a cookie scoop or small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar and space them two inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about twenty-five minutes. The chilling is what gives the cookie a crackly crunch on top and a soft, chewy center.
Preheat oven to 375°F.
Bake until the top is crackly and the insides peeking out through are dark and moist, but not raw, about fifteen to twenty minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
Serve or store in a tightly sealed container for up to three weeks.