Addictive Ginger Cookies
A soft, chewy yet fudgy ginger cookie with just the right amount of crunch – everything a ginger cookie should be. They are the perfect crowd pleaser!
Ingredients
- 170 g (¾ cup) butter
- 2 tablespoons black strap molasses *
- 150 g + 50g ¾ cup + ¼ cup white sugar, divided
- 50 g (¼ cup) soft brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 250 g (2 cups) plain flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon freshly ground pepper optional
- ½ teaspoon salt
- 1 teaspoon fresh ginger or 1 teaspoon ground ginger
- 200 g (about 1 cup) white chocolate
Instructions
- In a medium sized saucepan, melt butter over a low-to medium heat and add molasses, white sugar, brown sugar and vanilla. Stir until the sugars and butter have melted and are well incorporated. Allow to cool slightly.
- Once the butter and sugar mixture has cooled, add the egg and mix to combine.
- Sift the flour, baking soda, cinnamon, cloves, pepper (if using), salt into the butter and sugar mixture. Add the fresh ginger and mix until combined.
- Cover the pot with a lid, and place in the fridge until it is easy enough to roll into balls (about 1 hour).
- Preheat the oven to 175C/150F and line a baking tray with baking paper. Roll the mixture into walnut sized balls and roll each ball in the remaining ¼ cup white sugar. Place on the baking tray (don’t press down) and bake for 13- 15 minutes. The cookies should have a nice ‘ring’ around the edge and a flat center which is cooked through. Leave the cookies to cool on the tray before transferring to a cooling rack.
- Either in a microwave or double boiler, melt the white chocolate and dip the cooled cookies in the white chocolate. Decorate with sprinkles or leave plain.
- Cookies should be stored in an air tight container – be warned, they will not last long.
Notes
* at a pinch, you could substitute black strap molasses for regular molasses, golden syrup, or honey – however, I haven’t tested these substitutions. Black strap molasses is very strong, so if substituting, I would recommend increasing the substitution amount to ¼ cup.