Clove and Ginger Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">180g plain flour</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">2 tsp ground ginger</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground cloves</li> <li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li> <li class="ingredients-single-item">115g unsalted butter, softened</li> <li class="ingredients-single-item">100g light brown sugar, packed</li> <li class="ingredients-single-item">50g granulated sugar, plus extra for rolling</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li> <li class="ingredients-single-item">60g crystallized ginger, finely chopped (optional)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">2 tbsp molasses (or black treacle)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking trays</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Electric mixer</li> <li class="equipment-single-item">Microplane grater (for fresh ginger and nutmeg)</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, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until thoroughly combined. This pre-mixing ensures even distribution of the spices and leavening agent throughout the dough. </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 about 3-4 minutes until light and fluffy. This extended creaming creates air pockets that help give the cookies their texture while the brown sugar adds moisture and a deeper caramel flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Beat in the egg, fresh grated ginger, vanilla extract, and molasses until fully incorporated. The molasses not only adds rich flavor but also contributes to the cookies' chewiness and soft texture. Don't be alarmed if the mixture looks slightly curdled at this stage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Overmixing develops gluten which can make cookies tough, so stop as soon as no dry flour is visible. Fold in the chopped crystallized ginger if using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Cover the dough and refrigerate for at least 2 hours or overnight. This crucial chilling time allows the flour to hydrate fully and the fats to solidify, preventing excessive spreading during baking and intensifying the flavor development. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> When ready to bake, preheat your oven to 180°C and line baking trays with parchment paper. Place some granulated sugar in a small bowl for rolling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. Scoop tablespoon-sized portions (about 25g each) and roll into balls between your palms. Roll each ball in the granulated sugar until completely coated - this creates a lovely crackled appearance and subtle crunch. </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. Slightly flatten each ball with your palm or the bottom of a glass. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 10-12 minutes until the edges are just set but the centers still look slightly soft. The cookies will continue to set as they cool, so it's better to slightly underbake than overbake if you want chewy centers. Look for a crackled top and golden edges as visual cues. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking tray for 5 minutes (during this time they'll firm up enough to handle) before transferring to a wire rack to cool completely. The cookies will keep in an airtight container for up to a week, and actually improve in flavor after a day as the spices meld together. </li> </ol>