These wonderful cookies are a perfect holiday treat! They are sweet with a subtle ginger flavor. The spices add to the flavor and compliment the ginger in the cookies. The dark brown sugar and molasses in these little gems add depth and richness to the taste. I found this recipe in People magazine from the kitchen of Dominique Ansel, a pastry chef in New York City. If you are looking for a light and sweet flavored ginger cookie this autumn, I highly recommend this recipe!
If you prefer a stronger ginger flavor, try adding 3 teaspoons of finely grated fresh ginger.
These cookies are a soft cookie...not crisp.
They freeze great! I put the baked, completely cooked cookies in gallon size freezer bags. They should be good up to a month.
Preparation time is 20 minutes. Total time is 40 minutes.
Click here for a printable version of this recipe.
2 1/2 cups all-purpose flour
2 1/2 teaspoon finely grated fresh ginger
1 1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 1/4 cups dark brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
1/3 cup molasses
2 large eggs
Preheat the oven to 350 degrees F. Whisk together the flour, ginger, baking powder, cinnamon, salt, and nutmeg in a bowl. Beat the sugar, butter, and molasses with a heavy-duty electric stand mixer, fitted with paddle attachment OR a hand held electric mixer on medium speed until combined. Add the eggs, 1 at a time, and beat on medium speed until combined, stopping the mixer to scrape down the sides of the bowl after each egg. Add the flour mixture, and beat on low speed until just combined.
Using a small (about 1 1/2 inches) ice-cream scoop, scoop balls of dough (about 2 tablespoons each) onto a parchment-paper lined baking sheet, spacing them 2 inches apart. Bake in the oven until the cookies are just set around the edges and slightly soft in the center, 8 to 10 minutes. Let cool on the wire rack about 15 minutes. Makes 4 dozen.
(edited by Anna Weicht)