Ultimate Ginger Cookies

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ultimate ginger cookies cochin ginger spices victoria gourmet recipes

This is a recipe adapted from Sweet Sugar, Sultry Spice by Malika Ameen. These are literally the most perfect molasses- ginger cookie....ever. 

Ingredients

1/4 teaspoon Cochin Ginger
1/2 teaspoon Cinnamon
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cardamon
1/4 teaspoon white pepper, finely ground
1/4 teaspoon dutch process cocoa
1 cup granulated sugar, divided
2 tablespoons light brown sugar, packed
2 teaspoons orange zest, finely grated
5 tablespoons unsalted butter, melted then cooled to room temperature
White from 1 large egg
1 1/2 teaspoons fresh ginger, finely grated
2 tablespoons unsulphured molasses
1/2 teaspoon vanilla extract

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
20 minutes
Cook Time: 
8-10 minutes
Refrigeration Time: 
2 hours or overnight
Total Time: 
2 hours, 30 minutes
Serving size: 
Makes 36

Directions

1. in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground ginger, cardamon, white pepper, and cocoa.
2. In the bowl of a stand mixer, combine 3/4 cup granulated sugar, brown sugar and orange zest. Gently rub the mixture between your fingers to release the oils from the orange zest. Add the butter and beat on medium speed until combined.
3. Add in the egg white, fresh ginger, molasses and vanilla and beat until smooth. Add in the flour mixture and beat in low until combined. Refrigerate dough for 2 hours to chill.
4. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
5. Put the remaining 1/4 cup granulated sugar into a shallow bowl (I prefer pie plate). Scoop out 1 teaspoon of dough and roll it between your hands to make a ball. Roll the ball in sugar to coat. Place on the prepared pan 2 inches apart and repeat with remaining dough.
6. Bake for 8-10 minutes for a chewy cookie or a bit longer for crispier ones. Store in an airtight container at room temperature for up to 5 days.

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Recipe Tip:
The dough can be stored in the refrigerator for 1 week and in the freezer for 1 month. Defrost dough before using.
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