Gingerbread Cookies

Name: Gingerbread Cookies
Yield: Makes about 30 Cookies
Ingredients: 1 teaspoon ground allspice; 2 tablespoons molasses; 1 tablespoon finely grated fresh ginger; 1¼ cups (9 oz/280 g) firmly packed light brown sugar; 1 large egg; 1 cup (8 oz/250 g) unsalted butter, at room temperature; ½ teaspoon salt; 1½ teaspoons ground ginger; 1½ teaspoons ground cinnamon; 1 teaspoon baking soda; ½ teaspoon baking powder; 3 cups (15 oz/470 g) all-purpose flour, plus more for dusting

Preparation info

Makes about
30
Cookies

Difficulty
Easy

Appears in

The Art of the Cookie

By Shelly Kaldunski

Published 2011

About

Using both fresh and ground ginger adds plenty of bold flavor to these cookies. For triple-ginger intensity, sprinkle ¼ cup (1 ½ oz/45 g) chopped crystallized ginger on top of iced cookies.

Ingredients

3 cups (15 oz/470 g) all-purpose flour, plus more for dusting
1

Cookies
Vegetarian

Method

In a bowl, whisk together the 3 cups flour, baking soda, baking powder, salt, ground ginger, cinnamon, and allspice. In a large bowl, using an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy, 2–3 minutes. Add the egg, molasses, and fresh ginger and beat on low speed until the egg is completely incorporated. Beating on low speed