Cinnamon Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/2 tsp ground cloves</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated (optional but recommended)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp molasses (or golden syrup)</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped (optional)</li><li class="ingredients-single-item">60g granulated sugar (for rolling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Microplane or fine grater (for fresh ginger)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, cinnamon, ground ginger, nutmeg, cloves, baking soda, and salt until thoroughly combined. This even distribution of spices and leavening ensures consistent flavor and texture throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream the softened butter with both sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This extended creaming creates air pockets that help the cookies rise and develop their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Beat in the egg until fully incorporated, then add the freshly grated ginger, vanilla extract, and molasses. Mix until smooth and well combined, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no flour streaks remain. Overmixing at this stage can develop gluten and make your cookies tough, so be gentle.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using, fold in the chopped crystallized ginger with a spatula. Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This resting period allows the flavors to meld and the flour to fully hydrate, resulting in better flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C and line baking sheets with parchment paper. Place the rolling sugar in a small bowl. Remove the chilled dough from the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a tablespoon or cookie scoop, portion the dough into 24 equal balls (about 30g each). Roll each ball in the granulated sugar, ensuring they're completely coated. The sugar creates that beautiful crackled exterior as the cookies bake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cookie balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. Slightly flatten each ball with your palm for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look slightly soft. For chewier cookies, pull them out when they still look slightly underdone in the center; for crispier cookies, bake 1-2 minutes longer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheet for 5 minutes – they're finishing their internal baking during this time. Then transfer them to a wire rack to cool completely. The cookies will firm up as they cool but maintain that perfect chewy center.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, these cookies freeze beautifully for up to 3 months. The dough balls can also be frozen before baking – just add 1-2 extra minutes to the baking time when baking from frozen.</li></ol>