It seems like whenever I get a craving for cookies, I either grab for The Critic’s favourite, Chocolate Chip Cookie recipe or I find a new one to try, that inevitably contains ginger of some sort. These are not an exception to that rule. I think that this need for ginger cookies came from my Dad, because I remember growing up and him always buying gingersnaps, or making suggestions that my Mom or I should make some ginger cookies. Well, I’m finally doing it!
My problem with a lot of ginger cookies, is that they are indeed ginger snaps – me? I like a chewy, soft cookie full of flavour. But – not too much molasses, because then I find the cookie not gingery enough! These Sugar and Spice Ginger Cookies strike the perfect balance for me. As the name gives away, these is more than just ginger as a spice, there is cinnamon, cloves, nutmeg and ginger. But what makes them ginger cookies for sure is that I stirred some chopped crystallized ginger into the dough – my favourite!
This recipe will be great when Christmas comes around, because one batch makes a ton of cookies! So it will be good for a cookie exchange or just having in your freezer when unexpected company stops by for a visit! For now – who needs an excuse to bake up a batch of super tasty Sugar and Spice Ginger Cookies?!
Sugar and Spice Ginger Cookies
2 ½ cups all purpose flour
2 cups whole wheat flour
2 tsp baking soda
4 tsp cinnamon
2 tsp ginger
1 tsp cloves
1 tsp nutmeg
½ tsp salt
2 cups brown sugar
½ cup melted butter
2/3 cup molasses
2 eggs
1 ½ cups chopped crystallized ginger
Coarse raw sugar
Line 2 rimmed baking sheets with parchment paper.
Combine the first 8 ingredients (flour to salt) in a medium bowl. Set aside.
Using medium speed of an electric mixer, beat together brown sugar, melted butter and molasses, about 5 minutes. Add the eggs one at a time on low speed until mixture is light brown.
Using a wooden spoon, add the dry ingredients to the molasses mixture, mix until the flour is nearly moistened. Stir in the crystallized ginger and mix just until combined.
Roll the dough into 1 inch balls and flatten between your fingers. Drop into the raw sugar and coat both flat sides. Place on prepared pan,
Bake in a 350°F oven for 12 – 13 minutes or until tops are crackled, but cookie is still soft inside. Cool on the pan for 5 minutes. Transfer onto a rack to cool completely. Make about 5 dozen.
Cooking For 2 At Two-Twenty Two 