Ingredients for Fresh Ginger Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large pieces fresh ginger (approximately 2 tablespoons), grated zest
- 1 cup granulated sugar, 1 cup packed light brown sugar, plus ½ cup granulated sugar for rolling
- 1 cup (2 sticks) unsalted butter
- ½ cup molasses
- 1 large egg
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How to Make Fresh Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 cup packed light brown sugar and beat until well combined.
- Beat in ½ cup molasses and 1 large egg until thoroughly incorporated.
- Add the grated zest of 2 large pieces of fresh ginger (approximately 2 tablespoons).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to 24 hours).
- Roll the chilled dough into 1 ½-inch balls. Roll each ball in ½ cup granulated sugar.
- Place the balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers will still be slightly soft.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
49g
Fat
22g
Carbs
7g
