These ginger cookies are really nice sugar coasted cookies, they have a soft and chewy texture and a really nice spicy flavor. If you have an electric stand mixer, use your paddle attachment you can use a hand mixture of really just a large bowl with a wooden spoon, The first thing we will need when preparing ginger cookies is half a cup of unsalted butter and have your butter at room temperature. Beat the butter in medium speed until it gets nice soft then add one cup of about 200 grams of firmly packed dark brown sugar to give it a really nice flavor.
Beat the moxture again on medium speed just to get a little air in there and everything mixed up altogether for a couple of minutes. The next in gradient we’re going to add in one large egg with half a teaspoon of vanilla extract for a flavoring then beat that in. We are making molasses cookies so we will need molasses, add about 115 grams of light unsalted molasses, thus will add wonderful flavor to our cookies then add two tablespoons of flavorless oil like vegetable corn canola sapphire. In a separate bowl, add two cups of all-purpose flour, then add one teaspoon of baking soda, a quarter teaspoon of salt, one teaspoon of ground cinnamon, one teaspoon o ground ginger and a half teaspoon of ground cloves.
Mix very well to make sure the baking soda is mixed with your flour then add the flour to the molasses moxture. Start beating this mixture at a low speed as the flour incorporated with the moxture. After the batter has been formed, transfer it to a bowl, cover it and place in a refrigerator for around 3 hours. When you are ready to bake your cookies, preheat the oven to 375 degrees Farenheight then line your baking sheet with parchment paper. Roll the cookie dough into one inch than in a plate of granulated sugar, roll our balls into the sugar then start placing it on your baking sheet. After you are done, flatten your cookie just a little.
Bake these ginger cookies for 8 to 10 minutes and our ginger cookies will be done. Put your baking sheet on a wire rack, let them cook then use a spatula to transfer,
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon (4 grams) baking soda
- 1/4 teaspoon (1 gram) salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (200 grams) firmly packed dark brown sugar
- 2 tablespoons (20 grams) vegetable, canola, corn, or safflower oil
- 1/3 cup (80 ml) (100 grams) molasses
- 1 large egg, at room temperature
- 1/2 teaspoon (2 grams) pure vanilla extract
- 1/2 cup (100 grams) granulated white sugar
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes).
- Add the oil, molasses, egg, and vanilla extract and beat until incorporated. Scrape down the sides and bottom of your bowl as needed.
- Add the flour mixture and beat until well combined. Cover and refrigerate the batter until firm (at least 2 hours or overnight).
- Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Place about 1/2 cup (100 grams) of granulated white sugar in a medium-sized bowl. When the batter is firm, roll into 1 inch (2.5 cm) balls.
- Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart.
- Then, with the bottom of a glass, flatten the cookies slightly. Bake for about 9 – 10 minutes, or until the tops of the cookies have crinkles yet are barely dry.
- Remove from oven and let cool about 5 minutes on the baking sheet. Then transfer to a wire rack to finish cooling.
- Store in an airtight container for up to a week, or they can be frozen.