These chewy ginger cookies are soft & sweet inside and crunchy on the outside. The secret ingredient is candied ginger which brings a new depth of flavour to these classics. We bet you will love to enjoy them reading a book by the fireplace. Happy baking!
Cream butter,egg & sugar: In a medium bowl, add the room temperature unsalted butter (3/4 cup) and the sugar. Combine with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg (1) & the molasses to the butter mixture. Mix on medium-low speed with an electric mixer until combined, for 1 minutes.
Cut the candied ginger: Cut the candied ginger in small 1/4 cm pieces.
Add the flour mix & candied ginger: Gradually add the flour mix and candied ginger to the butter mixture with a mixer. Beat until combined.
Cool the dough: Wrap the dough in a sheet of plastic wrap to completely cover it. Cool the dough in the freezer for about 40 minutes or in the refrigerator for at least 2 hours.
Note: Cooling the dough will result in crinkled cookies.
Roll in turbinado sugar: Preheat oven to 375°F. Roll the dough into 1/2 to 1 tbsp balls, about 1-inch in diameter. Fill a small bowl with turbionado sugar, and roll each ball in the sugar until it is completely coated.
Roll the cookies: Place on cookie sheet at least 1 1/2 inch apart and bake for about 8 minutes, until the cookies begin to slightly crack on top. Let sit about 5 minutes and place on a cooling rack to cool completely.
Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 1 week.
Cooking with Kids
Making this recipe with kids?
Ask the child to help by completing steps 1, 2, 3, 4 & 5.
- Cream butter, egg & sugar
- Cut the ginger
- Add flour mix & candied ginger
- cool the dough
- roll in turbinado sugar
Note: We cannot guarantee any dish is allergen free.