Hey! I’m back with the 12 Days of Christmas Cookies, and you’re going to want to run and make these Ultimate Ginger Cookies. They are just proof that Ina Garten reigns supreme with some of her recipes. These cookies are spicy without being heavy and just an awesome chewy cookie.
I’ve really been on a ginger kick this Christmas season (see my Gingerbread Bundt Cake for even more proof). It’s just a great dessert flavor without being overly sweet. I really like the addition of crystallized ginger in these cookies, but it isn’t complete needed. If you have everything else, don’t worry about buying another ingredient. Just make the ginger cookies without and they’ll be just as good!
My mom was the one who originally shared these cookies with me, and she had bumped up the ground ginger in the recipe and I totally agree. Bring on the spice!
Read on for the recipe!
Christen in the Kitchen’s 12 Days of Christmas Cookies
Day 2: Press Cookies
Day 3: Peanut Blossoms
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 tsp. ground ginger
- 1/4 tsp. kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 oz.)
- Granulated sugar, for rolling the cookies
- Preheat the oven to 350 degrees.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans.
- Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.