Description

Experience the ultimate holiday treat with these oversized, bakery-style ginger cookies that stay incredibly soft for days. This recipe uses a precise blend of molasses, extra egg yolks, and a hint of cornstarch to ensure a rich, chewy texture with a classic crackly, sugar-coated top.

Ingredients

420g all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1/3 cup unsulphured molasses
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Coarse sugar for rolling

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the flour, baking soda, cornstarch, salt, and spices until well combined.
In a large mixer bowl, beat the softened butter with the granulated and dark brown sugars for about two minutes on medium speed until smooth.
Mix in the molasses, then add the egg, extra egg yolk, and vanilla extract, scraping down the sides as needed.
With the mixer on low, gradually add the dry flour mixture and beat just until the white streaks disappear.
Cover and refrigerate the dough for at least one hour to hydrate the flour and prevent excessive spreading.
Preheat the oven to 350°F (175°C) and scoop the chilled dough into 2-inch balls using a 3-tablespoon scoop.
Roll the balls in coarse sugar and place them three inches apart on parchment-lined baking sheets.
Bake for 12 to 13 minutes, rotating halfway through, until edges are set but centers still look slightly soft.
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack.

Notes

For the most uniform texture, weigh your flour using a digital scale to exactly 420 grams, as cup measurements can vary significantly. If the dough feels too sticky to roll even after an hour of chilling, let it sit in the fridge for an additional thirty minutes. Using a light-colored baking sheet will prevent the bottoms of these dark molasses cookies from browning too quickly before the centers are set.

Prep Time: 1 hour 15 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American