Classic Ginger Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">350g plain flour</li> <li class="ingredients-single-item">2 tsp ground ginger</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp ground cloves</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">170g unsalted butter, at room temperature</li> <li class="ingredients-single-item">150g granulated sugar, plus extra for rolling</li> <li class="ingredients-single-item">100g soft brown sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">80ml dark molasses (or black treacle)</li> <li class="ingredients-single-item">2 tsp fresh ginger, finely grated (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Cookie scoop</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C and line two baking sheets with parchment paper. This preparation ensures your cookies bake evenly and don't stick to the trays. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until completely combined. This thorough mixing ensures the spices and leavening agent are evenly distributed throughout the dough for consistent flavor and texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, cream the butter with both sugars using an electric mixer on medium speed for about 3-4 minutes until light and fluffy. This extended creaming creates tiny air pockets in the fat, which will help give your cookies their perfect texture. The mixture should be noticeably paler than when you started. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Beat in the egg until fully incorporated, then mix in the vanilla extract, molasses, and fresh grated ginger (if using). The mixture may look slightly curdled at this point - that's completely normal! The molasses is what gives these cookies their characteristic chew and deep flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies, so stop as soon as no dry flour remains visible. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Chill the dough for at least 1 hour or up to overnight. This crucial step solidifies the fats and allows the flour to fully hydrate, which prevents excess spreading and intensifies the spice flavors as they meld together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour about 50g of granulated sugar into a small bowl. Using a cookie scoop or tablespoon, portion the dough into balls about 3cm in diameter (approximately 30g each). Roll each ball between your palms until smooth, then coat generously in sugar. The sugar coating creates that beautiful crackly exterior as the cookies bake and expand. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place the sugar-coated dough balls on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. If your kitchen is warm, you might want to refrigerate this second tray while the first one bakes to prevent excessive spreading. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 10-12 minutes until the edges are set but the centers still look slightly soft. The cookies will develop characteristic cracks on top as they bake - this is exactly what you want! For chewier cookies, err on the shorter baking time; for crispier edges, bake a minute longer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Let the cookies rest on the baking sheet for 5 minutes (they're still actively setting during this time), then transfer to a wire rack to cool completely. As they cool, they'll firm up while maintaining that perfect chewy center. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. </li> </ol>