These cookies were another gift for a coworker. He’s not big on sweets, though he was a huge fan of the gingerbread cupcakes I made. His request was another ginger treat, though not gingerbread. When he and his wife were in Costa Rica, they had ginger biscuits. They didn’t seem very sweet and they were similar consistency to the snickerdoodles I had previously made. That was his request for Christmas, if possible. I of course went to the internet and began my search. A lot of the cookies I found were flat, and seemed heavy on the molasses which would make them more gingerbread flavored. I finally found these, and they seemed to fit the bill. They were delicious! The texture is soft and fluffy, and the ginger flavor is very prominent. I would probably increase the amount of ginger I use next time, just to give it a little more of a ginger zing. You definitely need to be a ginger fan to like these, but if you do, make sure to give these a try!Ginger Cookies
Note: Use 3 teaspoons of ground ginger for a stronger ginger flavor.
¾ cup (1½ sticks) butter, softened
1 cup granulated sugar, divided
¼ cup molasses
2¼ cups all-purpose flour
2-3 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place ½ cup sugar in a shallow bowl; set aside.
In a small bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt; whisk to combine. Set aside.
In a mixing bowl, cream butter and ½ cup sugar until light and fluffy, about 3 minutes. Beat in egg and molasses; gradually add the flour mixture, mixing at a low speed. Roll into 1½-inch balls, then roll cookie balls in the shallow bowl of sugar. Place cookies 2 inches apart on prepared baking sheet. Bake for 10 to 12 minutes or until puffy and lightly browned. Let cookies cool on the cookie sheet for a couple of minutes then remove to wire racks to cool completely. Store in an airtight container for up to 2 weeks.
Source: Adapted from Allrecipes