Ginger Cookies
Fresh ginger adds a fiery spark to this crisp on the outside chewy on the inside holiday treat. An overnight chill of the dough allows all the flavors to mellow and meld together.
Equipment
- 1 microplane for grating ginger
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup packed dark brown sugar
- ¼ cup sugar
- 3 tablespoons 42 grams grated fresh ginger
- ¼ cup canola oil
- ¼ cup molasses
- 1 egg
- ¾ cup finely chopped crystallized ginger
- ¼ cup finely chopped dried sweetened orange slices
- Demerara sugar or other course sugar for rolling cookies
Instructions
- In large bowl, whisk flour, baking soda and salt; set aside.
- In stand mixer, fitted with paddle, combine brown sugar, sugar and ginger until well mixed. Add oil, molasses and egg, blend well.
- With mixer on low speed, slowly add dry ingredients until the dry ingredients are moistened. Add crystallized ginger and dried orange and mix until just combined.
- Shape dough into a flat disc and wrap in plastic wrap. Refrigerate dough for at least 8 hours or as long as 3 days.
- Heat oven to 350F. Line baking sheets with parchment paper.
- Using a standard cookie scoop portion out dough. With your hands roll each portion into a smooth ball and then roll in the sugar to coat.
- Place on baking sheets 2-inches apart. Bake for 12 to 13 minutes. The cookies will look cracked on top.
- Transfer cookies on the parchment paper to rack to cool.
Notes
Cookies can be rolled into balls and frozen until ready to bake. Roll in sugar just prior to baking.
Pro tip: measure oil and then molasses in same measure. The molasses won’t stick to the cup.
Store baked cookies in an airtight container up to 1 week or in the freezer for 3 months.
Nutrition
Serving: 1cookieCalories: 87kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 5mgSodium: 68mgPotassium: 53mgFiber: 0.2gSugar: 11gVitamin A: 7IUVitamin C: 0.03mgCalcium: 11mgIron: 1mg
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