The best ginger cookie. Ever.
Thanksgiving is over. My favorite holiday has come and nearly gone. I love all of the parts of Thanksgiving dinner — the turkey, the cranberry sauce, the stuffing, the sweet potatoes, the green bean casserole and so much more! I love enjoying a little bit of everything in the spread. Today was no different. A delicious meal with friends who are like family. Good laughs, good talks. And…good food.
The one thing that stands out for me year after year, especially because the desserts I bring are becoming tradition, are these cookies. I am telling you, they are addicting. Not sure why, but I don’t think I can eat just one. Impossible! If you like the chewy type of gingerbread cookies, these need to become your go-to cookies. And if you think you don’t like ginger cookies, I say try these. You might find them to be a new favorite.
- 150 grams (about 3/4 cup) of softened butter
- 1 cup of rubia sugar
- 1 egg
- 1/4 cup of molasses
- 2 1/2 cup of flour
- 2 teaspoons of baking soda
- 1/4 teaspoon of salt
- 1 tablespoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cloves
- Sugar for rolling
- Preheat oven to 325F.
- In a medium sized bowl, combine flour, baking soda, salt, cinnamon, ginger and cloves. Whisk together to combine completely.
- In a large bowl, beat butter and sugar on medium-high speed until mixture if fluffy. Reduce mixer speed to low and add egg, beating until combined. Add molasses, and beat until combined.
- Add the flour mixture to the butter mixture. Mix together until thoroughly combined. (I often refrigerate at this point because the rolling is much easier when the dough is colder.)
- Scoop out about 1 tablespoon of dough. Roll into a ball and roll in sugar (I use the rubia sugar for the beautiful crystal look!), place on cookie sheet with plenty of space between.
- Bake for 10-12 minutes, or just until the edges are firm. Do NOT overbake! Remove cookie sheet from oven and set on cooling rack until cookies are firm enough to transfer to the cooling tray, about 8 minutes. Cool completely on cooling rack.