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Gravel & Dine

Chewy Ginger Spice Cookies

A chewy and spicy ginger cookie that is very ginger forward from the use of both ground and fresh ginger.
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Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 6 dozen
Course: Bars, Cookies &amp
Ingredients Method

Ingredients
  

  • 2 ½ c flour
  • ¾ t baking soda
  • 1 t baking powder
  • ½ t salt
  • 12 T butter
  • 2 T ground ginger
  • 1 t ground cinnamon
  • ¼ t cloves
  • ¼ t pepper
  • Pinch cayenne pepper
  • 1 ¾ c dark brown sugar
  • ¼ c molasses
  • 2 T finely grated fresh ginger works best if grated from frozen
  • 2 eggs
  • ½ c sugar

Method
 

  1. Whisk flour, baking soda, baking powder, and salt together in a bowl.
  2. Melt butter in a 10 inch skillet over medium heat. Continue to cook on medium-low, whisking or swirling the pan occasionally until the butter just begins to brown about 3-5 minutes.
  3. Transfer browned butter to a bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne pepper. Allow to cool for a couple minutes.
  4. Whisk in brown sugar, molasses and fresh ginger. Whisk in both eggs. Stir in flour mixture just until combined. Cover with plastic wrap and refrigerate for an hour until firm and chilled.
  5. Preheat oven to 350 degrees. Line baking sheets with parchment.
  6. Use a 2 t (small) cookie scoop to portion cookies and roll into balls with your hands. Roll balls in sugar until coated. Place on prepared cookie sheets.
  7. Bake 10-12 minutes (or 8 minute if using convection). Until cookies appear set and cracks appear. Cookies may start to darken on the outer edges.
  8. Allow cookies to cool 2-3 minutes on baking sheet. Transfer to wire rack to cool completely.
  9. Store in tightly covered container.