With fresh grated ginger

These were an absolute hit this past Christmas. I’m not sure if I should admit that we ate a dozen in less than 24 hours. The fresh grated ginger gives such a nice light flavour, but you can also use powdered ginger (just add only half the amount).

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Recipe

Makes approximately 2 dozen (24) cookies

INGREDIENTS

2 1/4 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp ground clove

3/4 cup softened (room temp) unsalted butter

1/2 cup white sugar + 2-3 more tbsp for rolling dough in

1/2 cup brown sugar

1/2 cup molasses

1 1/2 tbsp fresh grated ginger

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Baking temp: 350F

Baking time: 8-10 min

Resting time of 2+ hours required prior to baking.

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INSTRUCTIONS

1. Add flour, baking soda, salt, cinnamon, and clove to a bowl and whisk until combined.

2. Whip together (in a stand mixer if you have one) butter, 1/2 cup granulated white sugar, and 1/2 cup brown sugar until light brown.

3. Add molasses and ginger to butter/sugar mixture.

4. Slowly add in the dry ingredient mixture (from step 1)

5. Cover or transfer dough to airtight container and place in fridge for 2+ hours to chill completely (I have kept mine in the fridge for several days and then baked without issue)

6. (Pre heat oven to 350F) Once dough is completely chilled, roll into 1tbsp balls, roll in granulated sugar, and place on a parchment lined cookie sheet.

7. Bake for 8-10 minutes. The tops of the cookies should begin to “crack” (see photo). Add more granulated sugar to tops at this time if desired.

8. Allow cookies to cool and then enjoy!