Description
These soft ginger cookies are chewy, warmly spiced, and made with both fresh and candied ginger for bold ginger flavor in every bite.
Ingredients
Units
Scale
- 2 1/4 cups bread flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar, divided (1 cup for the dough and 1/2 cup for rolling)
- 1/2 cup unsulfured molasses
- 1/4 cup vegetable oil
- 1 egg
- 1 cup finely diced candied ginger (See Notes)
- 2 teaspoons freshly grated ginger
Instructions
- Preheat oven to 350° Fahrenheit.
- Sift bread flour, baking soda, ground cinnamon, cloves, and salt into a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup sugar, molasses, and oil.
- Mix on medium speed for 5 minutes.
- Add the egg and mix on low speed for 1 minute.
- Stop the mixer, scrape down the sides of the bowl, and mix on low for another minute.
- Gradually add the sifted dry ingredients to the wet mixture. Once all of the flour mixture has been incorporated, mix for 2 additional minutes.
- Add the diced candied ginger and freshly grated ginger. Mix on low for another minute.
- Weigh the dough and divide it into 16 equal portions.
- Flatten each portion into a small patty about the width of your palm, then coat both sides with sugar.
- Arrange 8 cookies on each of two parchment-lined baking sheets.
- Bake on the middle oven racks for 13 minutes.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks.
- Allow to finish cooling, or enjoy them slightly warm.
Notes
- Use this Homemade Candied Ginger Recipe for best results, or use store-bought candied ginger.
- If you do not have a flour sifter, use a fine-mesh strainer or thoroughly whisk the dry ingredients together.