Name: Double Trouble Ginger Cookies
Cuisine: Baking
Ingredients: 3/4 cup butter; 1 cup sugar; 1 egg; 1/4 cup fancy molasses; 2 cups all purpose flour; 2 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 tsp cloves; 1/2 cup crystallized ginger, minced; grated rind of 1 orange (optional)

Description

These chewy ginger cookies are totally irresistable. Loaded with extra bits of crystalized ginger, they’re perfect with a mug of hot cider.

Scale

Ingredients

3/4 cup butter
1 cup sugar
1 egg
1/4 cup fancy molasses
2 cups all purpose flour
2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tsp cloves
1/2 cup crystallized ginger, minced
grated rind of 1 orange (optional)

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment.
In a large bowl, beat the butter and sugar together until well blended. Beat in eggs and molasses.
In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon and cloves together until well blended. Add the ginger and orange rind, if using, and whisk to distribute evenly.
Stir the flour mixture into the butter mixture.
Use a 1-tablespoon cookie scoop or roll the balls about 1-inch in diameter. Place 2 inches apart on a cookie sheet (they spread). If you want to get fancy, dip one side of rolled cookie in sugar and place a chunk of crystallized ginger on top.
Bake 8 to 10 minutes. DO NOT OVER BAKE. Cookies should be slightly undercooked in the centre as they’ll continue to bake once removed from the oven. Allow to cool for about 3 minutes or until the cookies are firm enough to remove without collapsing.