Ginger Spice Sugar Cookies

I love a good ginger cookie…especially when it’s rolled in sugar.

This recipe has a whole lot of spice, plus crystallized ginger for added ‘yum’.

I’ve made them a few times; the first time with fresh ginger (because I didn’t have ginger powder) and it turned out just fine. So if you want, substitute the ginger powder with 1 teaspoon of freshly grated ginger.

Hopefully, these cookies disappear right away, but if not, they are easy to freeze.

Ginger Cookies

Ginger Spice Sugar Cookies

Makes about 12 cookies

2 cups all-purpose flour
2 1/2 tsp ground ginger
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground black pepper
3/4 tsp salt
3/4 cup crystallized ginger
1 cup packed brown sugar
3/4 cup butter, softened
1 egg
1/4 cup mild-flavoured light molasses
1 tsp vanilla
Granulated sugar for rolling

Directions:

In a medium-sized bowl, combine the first seven ingredients and whisk to blend. Mix in the crystallized ginger and set aside.

In a stand mixer fitted with a paddle or a hand mixer, blend butter and brown sugar and beat until fluffy. Add the egg and molasses and beat until blended. Mix in the vanilla.

With the speed on low, add the flour mixture and mix until blended. Cover and refrigerate one hour.

Preheat oven to 350° F.

Spoon sugar onto a small plate in a thick layer.

Form dough into 1-¼” balls, then roll in sugar to coat. Place on cookie sheets lined with parchment paper and slightly press down with palms of hands.

Bake until cracked on top and soft, about 12 minutes.

Eat within three days or freeze.