It occurred to me that I haven’t shared my recipe for ginger spice cookies, and they’re perfect for the holidays, so here you go! I’ve had this recipes for years (like seriously, close to 20 years) and I have no idea where it’s from, so I can’t link to it (a cursory Google search reveals similar recipes, but not the exact same one). You will love this cookie if you’ve always wanted a ginger snap, but soft and chewy. Prepare for gingery heat!
The original recipe called for rolling them in sugar before baking them, and I don’t know why I didn’t do it when I took those photos, because it’s delicious! This recipe yielded 32 cookies last time I made it.
2 cups all-purpose flour
1 Tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground black pepper
1 pinch of salt
1 cup sugar
2/3 cup vegetable oil
1 egg
¼ cup molasses
½ cup candied ginger, finely chopped
Preheat oven to 375 °F and place the rack in the middle position.
In a medium bowl, with a whisk, mix the flour, ginger, baking soda, cinnamon, cardamom, pepper, and salt.
In a big bowl, with an electric beater (or stand mixer), beat the sugar and oil until well combined. Add the egg, mixing well, then add the molasses. Once combined, add the flour mixture, then the candied ginger and mix until evenly combined.
Make balls of dough about 1 inch in diameter. Place them on ungreased baking sheets, spacing them 2 inches apart. Bake the cookies about 8 minutes, until they look ready. (They should look solid, though still a bit shiny on top.)
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