I know it’s a little late to be writing this post, we’re much too far into January, the month of dieting and calorie counting, for many of you to appreciate another cookie recipe. The time for sweets is over and ginger cookies surely aren’t high on your New Year list, but hear me out because this cookie is worth it. Sweet, spicy, and chewy, this cookie is arguably the best ginger cookie and the only recipe you’ll ever need. So save this link to your delicious account and make a note to yourself for later in the year when you are in need of a surefire cookie that comes through on both texture and taste. This recipe comes to you from that excellent restaurant/bakery in Kingston Ontario that I’ve blogged about many time before, Pan Chancho.
2 cups all-purpose flour
1 tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
1-1/4 cups + 2 tbsp granulated sugar
1 large egg
1/4 cup fancy molasses
In medium bowl, whisk together flour, ginger, baking soda, cinnamon and salt.
In large bowl using electric mixer on medium, cream butter and 1 cup plus 2 tbsp sugar until light and fluffy. Beat in egg, scraping down sides of bowl. Add molasses; beat well. In three additions, beat in flour mixture just until incorporated.
Shape dough into 24 balls, each about 2 tbsp. Roll balls in bowl with remaining 1/4 cup sugar. Place on a cookie sheet and pop them in the freezer for an hour. Note that this step is not mandatory, but I do believe it produces a chewier cookie.
Place several inches apart on large, parchment-lined baking sheets. Bake 15 to 17 minutes in preheated 325F oven until just golden. (Cookies will spread to about 4 inches/10 cm.)
Makes 24 large cookies.