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Recipe Detail Page
Sugared Ginger Cookies
Holiday 2020
This farmhouse classic can also be made by hand in a big, ceramic bowl with a wooden spoon to mix. Since they’re so simple to make, it’s one of the best recipes to bake together as a family, allowing little ones to help out by stirring, rolling and dipping in sugar.
Makes 36 cookies
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking soda
2 tsp (10 mL) ground ginger
1/2 tsp (2 mL) fine sea salt
3/4 cup (175 mL) unsalted butter, at room temperature
2 cups (500 mL) granulated sugar, divided
1/4 cup (60 mL) molasses
1 egg
1 tsp (5 mL) vanilla
1. Combine flour with baking soda, ginger and salt in a small bowl and set aside.
2. Using a stand mixer fitted with the paddle, beat butter with 1 cup (250 mL) sugar and the molasses on medium speed until smooth, 1 minute. Scrape down sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Chill until dough can easily be rolled into balls, 1 hour.
3. Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.
4. Pour remaining 1 cup (250 mL) sugar into a shallow dish or plate. Scoop 1 tbsp (15 mL) portions of dough and roll into smooth balls. Add to sugar and completely coat each ball. Arrange on prepared baking sheets, 2 inches (5 cm) apart.
5. Bake in top and bottom thirds of oven, switching sheets halfway through, until edges have set but the centre is still soft, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.
Makes 36 cookies
