My bakapalooza is in full force and my kitchen it littered with sprinkles, candy, and remnants of flour everywhere. It’s a beautiful sight to behold! One of the simplest holiday treats I make, and crowd favorite, is my Ginger Cookies. These cookies are crispy on the edge and chewy in the center. They have about four times more spices than the typical ginger cookie, so they pack a delicious punch. I’ve tweaked this recipe over the past decade and think that they are as close to perfect as possible. I get requests for these cookies every year, and for the recipe, too. So without further ado …
1 cup of granulated sugar
1/2 cup light brown sugar, firmly packed
1/2 cup (1 stick) butter, at room temp
1/2 cup (1 stick) margarine, at room temp
1/3 cup of molasses
2 1/4 cups of flour
2 teaspoons baking soda
2 Tablespoons ground ginger
1 Tablespoon ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon of salt
Preheat the oven to 325 degrees. Line 2-3 cookie sheets with parchment paper. (or use a Silpat mat)
With an electric mixer (or in your stand mixer with the paddle attachment), cream 1/2 cup of the granulated sugar, the brown sugar, butter, and margarine until light and fluffy. Add the egg and continue beating to blend well. Add the molasses.
Sift the dry ingredients 3 times, then stir into the butter mixture 1/2 cup at a time. Refrigerate for 30 minutes.
Place the remaining sugar in a shallow dish. Roll tablespoonfuls of the dough into balls and then in the sugar coat.
Place the balls 2 inches apart on the prepared sheets and flatten slightly. Bake until golden around the edges but soft in the middle, 12-15 minutes. Let stand for 5 minutes before transferring to a rack to cool.
If all goes well, you’ll have perfect ginger cookies!