Crystallized Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar, plus extra for rolling</li><li class="ingredients-single-item">80g dark brown sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">60ml molasses (or golden syrup)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1½ tsp ground cinnamon</li><li class="ingredients-single-item">½ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">120g crystallized ginger, finely chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop (4cm/1.5-inch diameter)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by placing the softened butter, granulated sugar, and dark brown sugar in a large mixing bowl. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy. This extended creaming process incorporates air into the dough, creating a tender cookie with the perfect chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg to your butter-sugar mixture and beat until fully incorporated, about 1 minute. Then pour in the molasses and vanilla extract, beating until the mixture is smooth and uniform in color. The molasses not only adds rich flavor but also contributes to the cookies' characteristic chewiness and moisture retention.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. The baking soda will react with the acidic molasses to create a slight rise and those beautiful crackled tops.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, which would develop the gluten and result in tough cookies. Fold in the chopped crystallized ginger pieces by hand using a spatula, ensuring they're evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough with plastic wrap, pressing it directly onto the surface to prevent it from drying out. Chill in the refrigerator for at least 1 hour, or up to 24 hours. This resting period allows the flour to fully hydrate and the flavors to meld together, resulting in a more complex flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C (350°F) and line baking sheets with parchment paper or silicone mats. Pour about 50g of granulated sugar into a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the chilled dough from the refrigerator. Using a cookie scoop or spoon, portion the dough into 24 equal balls (approximately 35g each). Roll each portion between your palms to form a smooth ball, then roll in the granulated sugar to coat completely. The sugar coating will create a delightful crunch and sparkle on the finished cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 5cm (2 inches) apart to allow for spreading. Slightly flatten each ball with the palm of your hand or the bottom of a glass.</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 appear slightly soft. You'll know they're done when the tops have crackled and the cookies have spread but still look slightly underdone in the center. This ensures they'll have that perfect chewy texture once cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes—during this time they'll firm up slightly and finish cooking. Then transfer to a wire rack to cool completely. As they cool, the exterior will become crisp while maintaining a wonderfully chewy interior studded with spicy-sweet ginger pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store your crystallized ginger cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a sealed container with parchment between layers for up to 3 months. You can also freeze the shaped, unbaked dough balls (before rolling in sugar) for up to 2 months—just thaw in the refrigerator overnight, roll in sugar, and bake as directed.</li></ol>