Besides the wonderful warm notes from the ground cinnamon and ginger, the thing that makes these cookies so special is the chewy bites of crystallised ginger inside.
- Ingredients:
- 4½ cups all-purpose flour
- 5 tsp good quality ground ginger
- 1½ tsp good quality ground cinnamon
- 2 tsp baking soda
- ¼ tsp salt
- 1½ cups pure butter (not margarine), salted
- 1¾ cups granulated sugar
- 2 eggs
- ½ cup molasses
- ½ cup crystallised ginger (chopped into bite-sized pieces—dust them with about a teaspoon of flour to keep the pieces from sticking together) ¾ cups demerara sugar (for rolling)
- Directions:
- Mix flour, ground ginger, cinnamon and baking soda together and set aside.
- Cream together the butter and sugar until light and fluffy. Add eggs and salt and beat until well combined. Add in molasses and mix well.
- Combine wet ingredients with half of the flour mixture. Using a wooden spoon, mix in the other half of the flour mixture and stir until combined.
- Add crystallised ginger and stir, making sure the pieces are evenly distributed throughout the mixture.
- Chill dough in the fridge for approximately 15–20 minutes.
- Using a cookie scoop, place walnut-sized balls on a lined cookie sheet. Cover sheet with plastic wrap and refrigerate for another 1–2 hours.
- Before baking, roll each ball in demerara sugar until fully coated and place 3 inches apart on cookie sheet. Make sure to work quickly so that the cookie dough is still cold when they go into the oven.
- Bake on the middle rack at 350 degrees Fahrenheit for approximately 12–14 minutes or until cookies puff up and turn a light brown. Cookies should have cracks in the tops.
- Once done, remove cookies from oven and cool completely.
