Perfect Ginger Cookies
Servings 30
Equipment
Ingredients
- ⅓ cup crystallized candied ginger chopped
- ½ cup unsalted butter room temperature
- 1 ¾ cups sugar
- 2 eggs
- ½ cup molasses
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla extract
dry ingredients
- 20 ounces flour (about 4 ½ cups), sifted
- 1 tablespoon baking soda sifted
- 2 teaspoons ground ginger sifted
- 1 teaspoon cinnamon sifted
- ½ teaspoon ground cloves sifted
- ½ teaspoon ground cardamom sifted
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375 degrees.
- Finely chop crystallized ginger with food processor or knife & cutting board.
- Cream butter and sugar in large mixing bowl. Add eggs, molasses, vinegar, and vanilla.
- In a separate bowl, combine dry ingredients.
- Beat flour mixture into butter mixture. Add chopped crystallized ginger.
- Using a 1-ounce scoop to portion, roll into 1-1 ½” balls. Roll balls in extra sugar and place on baking sheet 2” apart. Press cookies to flatten just slightly.
- Bake 10-12 minutes. Let sit a few minutes on baking pan, then remove from pan and place on a cooling rack. Let cookies cool completely.
- Keep cookies in a sealed container for freezer bag at room temperature for up to three weeks.
- Store cookies in a sealed freezer bag (labeled and dated) in the freezer for up to three months. Remove from bag and thaw at room temperature when ready to eat.
- Enjoy!