If you’re looking for recipe for spicy, chewy ginger cookies, this one is for you. In this recipe from Sebastien and Sheila Centner’s Eatertainment, grated fresh ginger is used instead of candied, and a pinch of coarse sea salt is sprinkled on each cookie before baking. The dough can be rolled into balls and frozen, so you can bake up some of these ginger delights whenever the urge strikes.
Sally's Spiced Ginger Cookies
- 2½ cups all-purpose flour
- 2¼ tsp baking soda
- ½ tsp table salt
- 1 tbsp ground ginger
- ½ tsp black pepper
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup butter
- ½ cup granulated sugar plus extra for rolling
- ½ cup packed brown sugar
- 1 large egg
- 1 tbsp freshly grated ginger
- ¼ cup dark molasses
- 1 tbsp coarse sea salt
- In a medium bowl, mix together the flour, baking soda, and salt. Mix in the ground ginger, pepper, allspice, cinnamon, cloves, and nutmeg. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter on
- high speed with both sugars, the egg, and fresh ginger until light and fluffy, 4–5 minutes.
- Turn the mixer to low speed. Slowly add the molasses, then the flour mixture, and mix until fully combined.
- Roll the dough into a single large ball, then wrap in plastic wrap and freeze for at least 30 minutes, or preferably overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough ball from the freezer and allow to soften slightly, about 15 minutes. Pour some more granulated sugar into a small bowl. divide the dough into 18 evenly sized balls, wet your hands, and roll each ball in the sugar. Work quickly, as the dough needs to remain chilled.
- Place the balls about 4 inches apart on the baking sheets and sprinkle each one with a pinch of sea salt.
- Place one baking sheet on the top rack of your oven and the other on the bottom rack and bake the cookies for 6–8 minutes. Rotate the sheets and bake until brown, 6–8 minutes.
- Place the cookies on a wire rack to cool for 20 minutes, then transfer to an airtight container for up to 5 days (although they are so good, they won’t last that long).