Ginger Cookies

Ginger Cookies 2.png

Believe it or not, it's not too early to start your holiday baking! Carrie Minns, author of "La Pomme de Portland", stopped by to share the perfect cookie recipe you can make now and freeze some dough for later.

Ginger Cookies from La Pomme de Portland by Carrie Minns

My mom regularly made these cookies when I was growing up. I loved the extra sugar sprinkles on top and the way each bite seemed to melt in my mouthwell, actually, the “melting” might have occurred because I had a curious habit of sucking on each bite. This recipe originally called for using shortening but because I have a deep love for butter, I made some adjustments to the recipe to accommodate my love. These cookies have so much spicy goodness I find they are best cooked and eaten bite-sized. I encourage you to make these if you have teenagers who have been spending too much time glued to a screen in some far-off place in your house. They won’t be able to resist the smell and will eventually find their way to the kitchen, at which point you can try to engage them as you pass over a few cookies. Sometimes it works, sometimes it doesn’t. Teenagers are funny little creatures.

  • 2 1/4 cups Flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • 1/4 teaspoon Salt
  • 3/4 cup Unsalted butter
  • 1 cup Granulated sugar
  • 1 Egg
  • 1/3 cup Molasses

Preheat oven to 350F. In a medium bowl, whisk together your flour, baking soda, cloves, cinnamon, ginger, and salt. Set aside.

Using an electric mixer on medium speed, cream together your butter and sugar in a large mixing bowl for about three minutes. Add your egg and mix until completely incorporated with your butter and sugar. Stir in your molasses.

Reduce your speed to low, and slowly add in your dry ingredients just until combined.

Drop teaspoon-size balls of dough an inch apart onto ungreased baking sheets. Sprinkle the tops with a bit of extra sugar for sparkle. Bake for 10 minutes. Cookies will flatten and crackle on top. Pull from oven and let sit on sheet for a minute. Move cookies to a cooling rack. Eat warm. Eat cold. Enjoy!

Yield: 2 dozen, give or take