Soft Ginger Cookies

November 26, 2011

Perhaps it is illogical to bake the day after Thanksgiving.  Perhaps I should be following up a long run in the rain with salad and a nap.  But on the other hand, it may be best to let oneself down easy after a big feast.  No use going cold turkey (pun intended) on the rich food when the air is cool, and everyone is still lounging around the house enjoying the long weekend.  Why not break out the butter that did not make its way in the mashed potatoes make up some delicious treats?  When you really think about it, cookies seem to be an appropriate coda to the traditional Thanksgiving feast.

Soft Ginger Cookies are tender, buttery, intensely ginger flavored treats.  Roll the chilled dough in balls and then spin through a dish of sugar to give each cookie a sparkly look.  Slices of candied ginger add a decorative touch, as well a strong gingery spice.

This recipe makes a generous number of cookies, which provides a good excuse to drop in on your neighbors and friends.  You can also form the cookies and  freeze them to bake up later.

Soft Ginger Cookies

adapted from Martha Stewart Living Desserts

makes three dozen

2 1/2 cups all-purpose flour

2 1/4 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground white pepper

1 cup (2 sticks) unsalted butter

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

6 tablespoons molasses

1/2 cup white sugar (for rolling the dough balls)

1/2 cup crystallized ginger, sliced 1/4 inch thick

Whisk together flour, baking soda, salt, and spices.  Set aside.

Combine butter with both sugars and beat until fluffy.  Add the egg  and molasses;  mix well.

Add the reserved dry ingredients, one half at a time.  Mix slowly until just combined.

Cover and refrigerate the dough at least 2 hours or overnight to allow it to firm up.

Preheat oven to  350 degrees.

Scoop out roughly 1 1/2 tablespoon pieces of dough and roll between your palms to make even spheres.  Roll each ball in a dish of granulated white sugar.  Place dough balls on an ungreased baking sheet.  Use a wide-bottomed drinking glass to press dough balls down into flat circles.  Press a slice of crystallized ginger gently into the center of each cookie.

Bake cookies 12-15  minutes until lightly browned on the edges and set in the center.  Let cookies cool on a wire rack.  Serve immediately or store in an airtight container.

Print this recipe:  Soft Ginger Cookies

You may also like:

Deep Dark Gingerbread

Caramel Apple Tarts

Pumpkin Coconut Pudding

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4 Responses to “Soft Ginger Cookies”

  1. Ms. T Says:

    Mmmm, I love ginger cookies and your philosophy of extending the holiday!


  2. Ginger cookies are one of my favorites! And it’s a perfect little snack to have during the holiday weekend. Hope you had a great Thanksgiving!

  3. TasteFood Says:

    I felt like baking today, too. I love these cookies. Nothing like a little spice to brighten up the day.

  4. Hannah Says:

    LOVE ginger cookies! And my philosophy is you can never bake too much.


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