Six-Spice Fresh and Dried Ginger Cookies with Essential Oil Infusion Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose 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">1/2 tsp ground cardamom</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground black pepper</li><li class="ingredients-single-item">170g unsalted butter, at room temperature</li><li class="ingredients-single-item">150g granulated sugar, plus 50g for rolling</li><li class="ingredients-single-item">100g dark brown sugar, packed</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 large egg yolk, at 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</li><li class="ingredients-single-item">60ml molasses</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">3-4 drops food-grade ginger essential oil (or substitute with 1 additional tsp ground ginger)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Microplane grater for fresh ginger</li><li class="equipment-single-item">Cookie scoop (medium size)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</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, and all six ground spices (ginger, cinnamon, cloves, cardamom, nutmeg, and black pepper) until thoroughly combined. This pre-mixing ensures even distribution of the spices throughout the dough, creating a harmonious flavor profile in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. This extended beating incorporates air into the mixture, creating a lighter texture in the finished cookies while developing the complex flavors of the butter and sugars.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and egg yolk one at a time, beating well after each addition. Then add the fresh grated ginger, crystallized ginger, molasses, vanilla extract, and ginger essential oil (if using). Mix until well combined, scraping down the sides of the bowl as needed. The combination of fresh and dried ginger creates layers of heat and flavor, while the egg yolk adds richness and contributes to the chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, which would develop too much gluten and result in tough cookies. The dough will be soft and somewhat sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough and refrigerate for at least 2 hours or overnight. This resting period is crucial as it allows the flavors to meld together and the flour to fully hydrate. The chilled dough will also spread less during baking, ensuring thick, chewy cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C and line two baking sheets with silicone mats or parchment paper. Place the remaining 50g of granulated sugar in a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a medium cookie scoop (about 1.5 tablespoons), portion the dough and roll into balls between your palms. Then roll each ball in the granulated sugar until completely coated. The sugar coating will create a beautiful crackly exterior as the cookies bake and expand.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the cookies on the prepared baking sheets, spacing them about 5cm apart as they will spread. For a thicker, chewier cookie, place the shaped dough balls back in the refrigerator for 15 minutes before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes, rotating the pans halfway through, until the edges are set but the centers still appear slightly soft. The cookies will continue to firm up as they cool, so avoid overbaking if you want to maintain the chewy center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As they cool, the essential oil will continue to infuse throughout the cookie, developing a more complex aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container at room temperature for up to 5 days. The flavor of these cookies actually improves after 24 hours, as the spices have more time to mingle and develop their full potential. For longer storage, freeze the baked cookies for up to 3 months, or freeze the rolled cookie dough balls for fresh baking later.</li></ol>