Now that Thanksgiving is over, it’s time to move on to the holiday famous for its cookies: Christmas. There’s something about ginger that just tastes like the holidays and let me tell you: these Ginger Cookies taste like Christmas.
Using both ground ginger and crystallized ginger, you can actually taste the flavor in these cookies. They promise ginger, and they deliver on that promise! (Clearly my history of watching baking shows is evident here–I knew that in order to post these cookies, they had to be packed with ginger flavor). The combination of the dried ginger and the chunks of crystallized ginger make sure the flavor is prominent. There’s a slight hint of that ginger heat to these, tamed by the vanilla almond bark/candy coating that they’re dipped in.
These cookies are incredibly simple to make, they’re no chill, and they bake within 8-10 minutes. They’re quick to throw together if you’re in a pinch for the holidays! Even the candy coating sets within a half hour so that you can pile them into an airtight container or line them up on a tray. This is another cookie that’s just been a huge hit from the start. I’ve had many people ask for the recipe and now it’s finally here!
Not to forget: one batch of these Ginger Cookies yields about 42-44 cookies. Which means you can crank out almost four dozen for whatever Christmas cookie exchange or party you might have!
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cookies
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- 1/2 cup brown butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1/4 cup molasses
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp ground ginger
- 1 tsp cloves
- 2/3 cup crystallized ginger (3.2 oz - 1 small jar)
- 1/4 cup granulated sugar for rolling the dough
- 6 oz vanilla almond bark/candy melts melted, for dipping
Ingredients
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- Preheat the oven to 375°F and line two baking sheets with parchment paper. Set aside.
- Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter. Allow it to bubble and foam for about five minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Pour the butter into a small bowl or ramekin and stick in the freezer for ten minutes to keep it from cooking. There will be brown grainy bits at the bottom, you want to scrape all of that out of the pot--that's where most of the flavor comes from.
- In the bowl of a stand mixer, or with a hand mixer, cream together the cooled brown butter, brown sugar, and 1/4 cup granulated sugar until fully combined.
- Add the egg and mix until fully combined and light in color. Add the vanilla and the molasses, one at a time; mix to combine after each addition.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and cloves. Add the dry ingredients to the mixing bowl 1/2 at a time. Mix until the dough just begins to come together. Fold in the crystallized ginger.
- Pour 1/4 cup of granulated sugar into a small bowl. Using your palms, roll the dough into 20 gram balls (about the size of a teaspoon). Roll the balls of dough in the sugar and line them on the prepared baking sheets; slightly flatten the tops.
- Bake 8-10 minutes. Immediately transfer the cookies to a wire rack or a cool baking sheet. Once cool, dip half of the cookie in the melted vanilla almond bark. Feel free to decorate with sprinkles if desired!