Festive Ginger Cookies
Makes 24 cookies
Discover simplicity and flavour in every bite with our Festive Ginger Cookies, a wholesome recipe from Fermenting Made Simple by Emillie Parrish. Bake up the perfect blend of holiday warmth and healthiness with these ginger-infused delights. Whether you’re a seasoned baker or just starting out, this easy recipe ensures a festive treat without the fuss. Celebrate the season with the aromatic charm of ginger and the healthy touch of fermentation.
INGREDIENTS
½ cup (125 mL) salted butter
½ cup (125 mL) packed brown sugar
1 large egg
¼ cup (60 mL) molasses
2 Tbsp grated ginger
1¾ cups (435 mL) all-purpose or gluten-free flour
¾ tsp baking powder
¼ tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ cup (60 mL) granulated sugar, for rolling
INSTRUCTIONS
- Preheat the oven to 350°F (180°C). Grease two cookie sheets.
- Cream the butter and sugar until fluffy. Beat in the egg, molasses, and ginger. Sift in the flour, baking powder, baking soda, and spices. Stir the dough until it is well blended.
- Pour the granulated sugar into a small bowl. Scoop out 1 Tbsp of dough, roll it into a ball, and roll it in the granulated sugar to coat. Repeat with the remaining dough.
- Place the balls about 2 inches (5 cm) apart on the cookie sheets. Bake for 10 minutes for soft cookies and 14 minutes for crunchy cookies.
- Allow to cool before removing from the pan.
- Store in an airtight container for up to 1 week for soft cookies or 1 month for crunchy cookies.
Excerpted from Fermenting Made Simple by Emillie Parrish. Copyright © 2022 by Emillie Parrish.