If I were to choose between a cookie and a muffin, I would invariably go for the muffin. But if that cookie has all the spice-infused goodness of a chewy ginger cookie, I may have to think twice before taking my final pick.
Since I did not have time for complicated stuff like gingerbread houses and gingerbread men, I chose to bake a small batch of simple ginger cookies from AllRecipes. The single reason why I would urge all of you to bake these cookies is for the divine aroma of spices that would linger around your kitchen even after you are done with these babies.
I’m sure your colleagues and friends are gonna love you if you leave a dozen of bite-size ginger cookies in a small glass jar on their office table along with a personalised greeting on Christmas eve.
2 1/4 cups all purpose flour
1 tbs freshly ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/2 tsp all spice
3/4 cup unsalted butter
1 large egg, room temperature
1/4 cup molasses
1/2 cup brown sugar
1/4 cup white sugar
- Preheat oven to 350 oF. Line cookie sheet with baking paper.
- Beat butter to soften it, then add sugars and molasses.
- Whip to a creamy consistency and add egg. Mix well.
- In a large bowl, combine flour and spices. Add to butter mixture.
- Stir with a wooden spatula till evenly combined.
- Tear chunks out and roll into walnut sized balls. Dip each into cinnamon sugar and place on baking sheet.
- Chill until firm. Transfer to a ziplock bag and freeze for upto 1 month if you do not plan to bake them right away.
- Otherwise, bake cookies at 350 oF for 8-10 minutes. Cool for 5 minutes before removing from pan.