Servings : Makes 3 dozen
Ginger cookies have always been my absolute FAVOURITE type of cookies. They are especially awesome during cold weather or when you need a pick-me-up when you feel dreary. I especially love dunking them in a hot cup of chai. And they are even better when you want to be naughty and use them to make addictively delicious cookie ice cream sandwiches by scooping some soft vanilla ice cream between two ginger cookies. YUM!
- 2 1/4 cups all purpose flour
- 3/4 cup butter or margarine or a mix of both
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup molasses OR 5 extra tbsp. brown sugar
- 1 heaped tbsp. ginger powder (or you can mix some crystallised ginger in there if you have some)
- 1/4 tsp. powdered cloves
- 3/4 tsp. cinnamon powder
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tbsp. orange juice (it sneakily enhances the ginger flavour)
- 1/4 tsp. freshly powdered black pepper
Sift the flour with baking soda, salt and then add the other powdered spices and mix.
In a bowl, cream the butter/margarine with all the sugars until fluffy, then add the egg and beat it in. Next add the molasses (if you are using that) and the orange juice and stir. Then add the flour and stir it in until combined. The dough will be insanely soft and sticky but do NOT panic. Cover and refrigerate for about 2 hours or so.
When ready, preheat the oven at 175 C. Put about 4 tbsp. of sugar in a plate and have it on stand by. Scoop small round balls out of the cookie dough and roll them in the sugar, then press them onto your UNGREASED tray or cookie sheet and flatten them. You will get roughly 3 dozen small cookies out of this dough. Bake for about 10 minutes. 8 minutes if you want them soft. I baked them a bit longer because I like them super crunchy, so mine took 12 minutes. Just check according to your taste.
Remove them on to a wire rack to cool. Or if you are a ginger cookie addict, DON’T WAIT!!! Have them warm!