12 Days of Cookies: Ginger Cookie

Day 7 of our 12 Days of Cookies has Elizabeth back baking with Anne from Honey and Rye Bakehouse making Ginger cookies.  We paired the cookies with Bridgeman’s Pumpkin Ice Cream.

Ginger Cookie

Yields 2 dozen.

INGREDIENTS

● 1 ½ sticks butter
● 1 cup brown sugar
● 1 egg
● ½ tsp vanilla
● ¼ cup molasses
● 2 ⅔ cup all-purpose flour
● 1 ½ tsp baking soda
● ¾ tsp salt
● ½ tsp allspice
● 1 tsp cloves
● 1 ½ tsp cinnamon
● 1 ½ tsp ginger
● ½ tsp nutmeg
● ¼ cup crystallized ginger, chopped
● ½ cup sparkling sugar

DIRECTIONS

1. Preheat oven to 350°.

2. Cream the butter and sugar in a stand mixer fitted with the paddle attachment on high speed until light and fluffy.

3. Add egg & vanilla, mix until combined. Scrape down sides.

4. Add molasses & mix until combined.

5. In a separate bowl, combine dry ingredients.

6. Add dry ingredients to wet and mix until just combined. Scrape bowl down with spatula to ensure all dry ingredients are fully incorporated. Do not over mix.

7. Add crystallized ginger and mix until just combined.

8. Portion into approximately 24 dough balls.

9. Press balls into sparkling sugar & place on parchment lined baking sheet.

10. Bake 11 minutes, rotating halfway through.