I’ve always been a huge fan of gingerbread, and love the scent of gingerbread cookies baking in my oven. Although I did make a batch of my usual buttery gingerbread cookies to decorate this year, I also decided to add these spicy ginger cookies this year and really love how they turned out. They have a crisp exterior due to the fact you roll them in turbinado sugar, though the interior is much softer. The flavor is reminiscent of traditional gingerbread, and these cookies are delicious dipped into coffee.
Deborah Mele 2012
- 2 1/4 Cup All-purpose Flour
- 1 1/4 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- Dash of Salt
- 3/4 Cup Unsalted, Softened Butter
- 1 Cup Packed Dark Brown Sugar
- 1 Teaspoon Finely Grated Orange Zest
- 1 Large Egg
- 1/4 Cup Molasses
- 2 Teaspoons Vanilla Extract
- 1/3 Cup Turbinado or Sanding Sugar For Finishing
- In one mixing bowl, add the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt and stir to mix well.
- In another bowl, beat together the butter and brown sugar until light and fluffy, about 4 minutes.
- Add the orange zest and egg, and beat until blended.
- Mix the molasses and vanilla extract into the butter mixture until blended.
- Add the dry ingredients to the butter mixture and beat just until mixed.
- Scoop the dough into a ball, wrap in plastic wrap and refrigerate for one hour.
- Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper.
- Pour the sugar into a small bowl.
- Use your hands to roll the dough into 1 1/2 to 2 inch balls, then roll in the sugar and place on prepared baking sheets.
- Use the flat bottom of a juice tumbler to flatten the cookies, then bake for about 12 to 13 minutes until set.
- Transfer to wire racks to cool, then store in an airtight container.