Ginger Spice Drop Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1/2 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">170g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">60ml unsulphured molasses (or black treacle)</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">80g crystallized ginger, finely chopped</li><li class="ingredients-single-item">50g demerara or turbinado sugar, for rolling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li><li class="equipment-single-item">Electric mixer (stand or hand)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with silicone mats or parchment paper. This prevents the cookies from sticking and promotes even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until well combined. This even distribution of spices and leavening agents ensures consistent flavor and texture throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the butter and granulated sugar with an electric mixer for about 3-4 minutes until light and fluffy. This process incorporates air into the mixture, which helps create a tender cookie texture. You'll notice the color change from yellow to a paler shade when it's properly creamed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the egg until fully incorporated, then add the molasses and freshly grated ginger, mixing until smooth and well combined. The mixture might look slightly curdled at this stage, but don't worry – it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Be careful not to overmix, as this develops gluten and can make your cookies tough rather than tender. Fold in the chopped crystallized ginger pieces by hand using a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the demerara or turbinado sugar in a small bowl. Using a cookie scoop or tablespoon, portion the dough into balls about 3cm in diameter (approximately 30g each). Roll each ball in the sugar to coat completely – this will give your cookies their signature sparkle and slight crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the coated dough balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. Press down slightly on each ball to flatten just a little – this helps create that perfect crinkled top as they bake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes, until the edges are set but the centers still appear slightly soft. The cookies will continue to firm up as they cool, so removing them at this stage ensures a chewy center with crisp edges. For a crisper cookie throughout, bake for an additional 1-2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cookies to cool on the baking sheets for 5 minutes – they're quite delicate when hot. Then transfer to a wire rack to cool completely. As they cool, they'll develop those beautiful crackle patterns on top that are characteristic of these spiced cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months, or freeze balls of dough (before rolling in sugar) to bake fresh cookies whenever you like! Just add 1-2 minutes to the baking time when baking from frozen.</li></ol>