DV Gingerbread Spice Cookies
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Cook time: 
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Serves: several batches, depends how large you make the cookies
Sugar and spice! That's the case with these little soft ginger cookies. Prepare to embrace Fall and holiday season to come with these for parties or just with milk after dinner. They are a favorite & easy to make ahead.
What to get:
  • 2¼ cup flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • ¾ cup butter, softened (1.5 sticks)
  • 1 cup baker's sugar
  • 1 egg
  • 1 T water
  • ¼ cup molasses
  • ¼ cup white sugar (for rolling dough before baking)
  • Powdered sugar, for dusting tops of baked cookies
  • Parchment paper, for lining baking pan
What to do:
  1. Preheat oven to 350.
  2. Prepare large baking sheet with piece of parchment paper to fit.
  3. In mixing bowl sift dry ingredients: flour, ginger, soda, cinnamon, cloves & salt.
  4. Whisk dry ingreds well.
  5. In bowl of electric mixer, cream butter & sugar.
  6. Beat in egg, then add water and molasses, combine till smooth.
  7. Gradually add dry flour mix into the wet mixture.
  8. Transfer dough into smaller metal bowl and place in freezer for about 25-35 minutes (*Consistency of dough is soft set, so chilling dough allows us to make perfect rounds for baking).
  9. Remove firmed dough from freezer and roll into about 1T size dough balls, in palms of hands.
  10. Roll to coat each dough ball on a shallow dish with remaining sugar.
  11. Place sugar covered dough balls on parchment-lined baking sheet.
  12. Bake 8-10 min, till browned.
  13. *Cookies will have slight crust on outside, but be soft inside!
  14. Immediately cool cookies on wire baking rack.
  15. Once cooled, dust tops of cookies with powdered sugar.
  16. Store left over cookies in air-tight container, but also stores well in fridge and freezer.
These cookies are soft in nature with a slight crust to the outside, and so we have to freeze the dough down to firm the texture, so we can roll it before baking. This dough is easily made ahead and stored in an airtight container in your freezer! Just remove desired amount and bake batches as needed. These cookies are perfect at room temp, but also taste amazing stored cold or even frozen!
Recipe by the dinnervine at http://www.dinnervine.com/2012/10/ever-so-gingerly/