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Christmas Ginger Cookies

Chewy Christmas Ginger Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 132
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • ¼ cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar, for rolling

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the egg, molasses, and vanilla until the mixture is glossy and amber.
  4. Pour the dry ingredients into the wet and stir with a rubber spatula just until no flour streaks remain. The dough will be soft and slightly sticky.
  5. Scoop rounded tablespoons of dough, roll into balls, and roll each ball in the granulated sugar. Place 2 inches apart on the baking sheets.
  6. Bake for 10 to 12 minutes, until the tops are cracked and the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

The dough can be made ahead and refrigerated for up to 2 days. If it feels too firm to scoop after chilling, let it sit at room temperature for 15 minutes. When baking in multiple batches, the total time will be longer than listed, but the cookies hold their texture well so you can bake them all in one afternoon without worry.