Ginger Spice Cookies

(about 4 dozen cookies)


These flavorful ginger cookies are made in a food processor which makes quick work of finely chopping the candied ginger. I made two batches of these this year; one using less sugar. This sweeter version won out by a long shot.

1/4 cup unsulphured molasses

1 egg
1 3/4 cups unbleached flour
1/2 cup brown sugar, *packed
1/4 cup granulated sugar

1/3 cup candied ginger pieces

2 tsp baking soda

1 tsp ground ginger

1 tsp cardamom

1 tsp cinnamon
1/2 tsp ground cloves

1/2 cup salted butter, (1 stick) at room temperature

Whisk together the molasses and egg. Set aside.

Place the flour, brown sugar, granulated sugar, candied ginger, baking soda, ginger, cardamom, cinnamon and cloves into the bowl of a food processor (9 cup capacity or larger). Pulse and /or run the motor until the candied ginger is very finely chopped and well mixed into the flour and sugar mixture. * This recipe uses the minimum amount of sugar required for the cookies to spread nicely, so make sure to pack the brown sugar when measuring.

Remove the top of the food processor. Cut the butter into small pieces and distribute evenly over the flour mixture. Pour the reserved molasses and egg mixture over the butter. Replace the top.

Pulse, then run the motor until a ball of dough begins to form. Refrigerate the dough for about 30 minutes.

Preheat oven to 350°F for chewy cookies, OR Preheat oven to 375°F for crisp cookies.

Scoop out about one and a half teaspoonful of dough and shape into balls. Place about 2 inches apart on a silicone or parchment paper lined cookie sheet.  Flatten the cookies with the bottom of a glass dipped in sugar.

Bake for about 8-9 minutes for slightly chewy cookies (at 350°F), or bake about 10-11 minutes at 375°F for crisp cookies. They will crisp up as they cool.