These ginger spice cookies are chewy, bold and just a hint spicy. Recipe adapted from King Arthur
- 2 2/3 cups flour (350 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 3 Tablespoons pink peppercorns
- 1 cup unsalted butter, softened (230 grams)
- 3/4 cup dark brown sugar, packed (180 grams)
- 3/4 cup granulated sugar (150 grams)
- 1" piece of fresh ginger, peeled and zested or minced finely
- 1 large egg
- 1/4 date molasses (80 grams)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 teaspoons ground ginger
- Preheat oven to 350 degrees Fahrenheit
- Line 2 sheet pans with parchment paper or silicone mat
- Prepare your cookie topping, granulated sugar and ground ginger in a small bowl and set aside.
- Sift or whisk your dry ingredients into a bowl: flour, baking soda, salt, cinnamon, ground ginger, ground allspice, ground nutmeg, ground cloves and pink peppercorns. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment or using a hand mixer, combine your butter and sugars. Mix for 3-5 minutes until pale and fluffy, scrape down sides as needed.
- Add your freshly grated ginger, egg, molasses and vanilla extract. Continue to mix for another 3-5 minutes until light and smooth.
- With the mixer on low, add your dry ingredients until just combined.
- Scoop your cookie dough into 60 gram portions (about 1/4 cup), roll until cohesive and then roll into your sugar ginger mixture.
- Place 5 cookies on your prepared sheet pan - 2 in each corner and 1 in the center. Cookies will spread, they will need the space.
- Bake in the upper third of the oven for 13-15 minutes until edges are slightly browned and center is puffed.
- Remove from oven and allow to cool on sheet pan for 5 minutes, then remove to cooling rack. Continue baking remaining cookies and enjoy!
- If you don't have a particular spice, feel free to increase the amount of one you do have on hand. It will change the overall flavor but any combination will be incredible.
- Use a microplane to zest your fresh ginger - you can also mince finely.
- Pro tip: before measuring your molasses, spray your measuring cup with baking spray - this will help the molasses to slide out effortlessly and leave nothing behind.
- These parchment sheets are one of my favorite baking tools - pick up a pack and keep on hand!
- You are welcome to substitute the date molasses for unsulfured molasses - DO NOT use Blackstrap Molasses - blackstrap is very bitter and not suited for baking
- If you don't have pink peppercorns on hand, you can sub candied ginger in it's place or simply leave out.
Keywords: chewy spiced cookies, chewy molasses cookies, ginger molasses cookies, pink peppercorns, sweet and spicy cookies, gingersnap cookies