These delicious ginger cookies are an annual East Village Holiday Promenade tradition. Unlike a traditional ginger snap, these cookies are soft and melt in your mouth. We bet you can’t only eat one!
- 2-1/2 Cups all purpose flour
- 1/3 Cup Ginger, Crystallized Diced
- 2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 Cup (1-1/2 sticks) unsalted butter, room temperature
- 1/2 Cup (packed) golden brown sugar
- 1/2 Cup (packed) dark brown sugar
- 1 large egg, room temperature
- 1/4 Cup light (mild-flavored) molasses
- 1 1/2 tsp finely grated fresh peeled ginger
- 1 1/2 tsp Ground Ginger, Powder
- 1 tsp Cinnamon, Korintje Ground
- 1/2 tsp Cloves, Ground
- 1/3 Cup (approximate) sugar
- Position one rack in top third and one rack in bottom third of oven, then preheat to 350°F.
- Line two baking sheets with parchment paper.
- Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Set aside.
- Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend.
- Add flour mixture from step 3 in two parts, beating on low speed just enough to blend it in after adding each part.
- Place 1/3 cup sugar in small bowl.
- Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
- Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack.
Work ahead. Cookies can be made up to four days in advance. Store in airtight containers at room temperature.
Have you made this recipe? Share your experience with us in the comments below.