Say Hello To The Best Gingerbread Cookie Out There

Picture this: the presents are all wrapped and under the tree, the kids are asleep dreaming of peppermint sticks and puppies, the stars twinkle overhead  in the frosty air, and all is peacefully silent and still at last.  As you plop backwards onto the couch, what do you reach for on the end table at your side?  Why, only the best, most delicious, delectable, iconic Christmas treat there is out there.  Grandma’s Ginger Cookies of course!  Whether setting them out for Santa on Christmas Eve or adding them as a staple food to your diet throughout the entire holiday season, folks will be raving about these cookies until next Christmas rolls around.

 

Best Gingerbread Cookies

Grandma’s Ginger Cookies

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp kosher salt
  • 1 cup dark brown sugar, lightly packed
  • ¼ cup vegetable oil
  • 1/3 cup unsulfured molasses
  • 1 extra-large egg, at room temperature
  • 1 ¼ cups chopped crystallized ginger (6 ounces) (tip: Crystallized ginger comes in pkgs in the produce aisle or in the spice aisle)
  • granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 ¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.

Enjoy, but don’t eat too much! You’ll want to save room for dinner after all.

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