The ultimate chewy ginger molasses cookie with a twist. Try this Five Spice Ginger Cookie and it will soon become your favourite.
|2 tsp||ground ginger|
|1 tsp||baking soda|
|2 tsp||five spice powder|
|1/2 tsp||ground nutmeg|
|1 tsp||ground cloves|
|2 1/4 cups||all purpose flour|
|3/4 cup||butter, softened|
|1/2 cup||brown sugar|
|1/2 cup||white sugar|
|1||egg, room temperature|
|1/3 cup||fancy molasses|
|1/3 cup||candied ginger, chopped small|
|1/2 cup||white sugar (for rolling)|
Preheat oven to 350F.
In a bowl, sift and toss in ginger, baking soda, five spice powder, nutmeg, cloves, cinnamon, flour and salt.
In a second bowl beat your butter with sugars until creamy consistency. Add egg and vanilla, beating some more. Finally add in your water and molasses mixing until everything is combined and smooth.
Stir your flour mixture into your wet ingredients. Add chopped crystallized ginger and mix until combined. Mixture may be sticky. At this point you can put in refrigerator to chill for 10 minutes for easier handling. Or if you're like me and didn't have time for chilling get right to work.
Pour extra white sugar onto a platter or pie dish. Set aside.
Shape dough into balls. I made the balls about 2-3 inches or big enough to fit into a 1/4 cup. Roll in white sugar until completely coated.
I put four at a time on my cookie sheets, so they need to be spaced at least 2 inches for expansion. Flatten slightly with back of pan or flat cup.
Bake large cookies for 14 minutes rotating pans half way through. Cool slightly in pan before removing to rack to let cool completely. If making cookies smaller adjust your baking time to 8-10 minutes.
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