Description

These oversized ginger cookies are engineered for a perfectly soft and bendable texture, utilizing the humectant properties of molasses and a precise hydration period. Featuring a rich blend of warm spices and a crackled sugar crust, they offer a professional-grade holiday treat with a reliable, chewy crumb.

Ingredients

250g (2 cups) All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/4 teaspoon Ground Allspice
170g (3/4 cup) Unsalted Butter, softened to 65°F
200g (1 cup) Granulated Sugar
65g (1/3 cup) Granulated Sugar for rolling
85g (1/4 cup) Unsulphured Molasses
1 Large Egg

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Instructions

Preheat your oven to 350°F (177°C) and line two heavy-gauge baking sheets with parchment paper or silicone mats to regulate heat transfer.
In a medium glass bowl, whisk together the flour, baking soda, salt, and the spice blend until thoroughly combined to ensure even leavening distribution.
In a stand mixer fitted with a paddle attachment, beat the softened butter on low for 30 seconds, then gradually cream with 200g of sugar on medium for 2-3 minutes until light and fluffy.
Incorporate the egg and molasses into the butter mixture, beating on medium speed for approximately 60 seconds until a smooth, glossy emulsion is formed.
Add the dry ingredients in two stages on the lowest mixer setting until no flour streaks remain, then refrigerate the dough for a critical 20-minute hydration rest.
Portion the chilled dough into 2-inch spheres (approx 45-50g each), roll them in the reserved sugar until coated, and place them 2 inches apart on the prepared sheets.
Bake for 10 minutes until edges are set but centers remain soft; allow the cookies to rest on the hot tray for 2 minutes before transferring to a wire rack.

Notes

Always use fresh spices to ensure the aromatic oils are at their peak for the most vibrant flavor. If you find the dough too sticky to handle, lightly flour your hands before rolling the spheres. For a clean finish, allow the cookies to cool completely before stacking them to prevent the sugar crust from merging.

Prep Time: 35 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American