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Author Notes: I call these ginger "cloud" cookies because they are so light and soft. Please note, if you grate fresh ginger and add crystallized ginger to the cookie batter, these will taste like majorly kicked-up ginger cookies! If you like ginger flavor but prefer it to be less intense, feel free to just add ground ginger - they will still be deliciously gingery, but not as spiced. Also, even though I am stating the obvious, if you make smaller, 1-ounce cookies, the recipe will make around 2 dozen cookies (adapted from Sally McKenney and Alice Medrich). —Sam
Makes 13 - 2 ounce cookies
- 4 cups (424 g) unbleached pastry flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 2 tablespoons freshly grated ginger root (optional)
- 1 large egg, room temperature
- 1/3 cup (104 g) unsulfured molasses
- 3/4 cup (113 g) crystallized ginger, chopped (optional)
- Sift the flour, baking soda, spices and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). Add the fresh ginger and beat to incorporate.
- Add the egg and beat, then the molasses and cream briefly until fully incorporated. Scrape the sides of the bowl.
- With the mixer on low, slowly add the dry ingredients. Just before completely combined, add the crystallized ginger if using. Scrape the bowl to make sure everything on the bottom incorporates into the rest of the mixture.
- Using a 2 ounce cookie scoop, scoop the cookies onto sheet pans lined with parchment paper. Wrap in plastic and let chill for at least 2 hours, or even overnight.
- When you are ready to bake the cookies, preheat a conventional oven to 350 F. Sprinkle the cookies with sugar and bake six or seven cookies per sheet tray on the center rack for 15 minutes. The cookies will puff up quite high and then crackle and deflate slightly as they cool.