Fireplace Treat Ginger Spice Cookies (Print Version)

Warm ginger spice cookies with crisp edges and chewy centers, perfect for cozy fireside moments.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1 teaspoon baking soda
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup granulated sugar, plus extra for rolling
10 - 1/4 cup packed light brown sugar
11 - 1 large egg
12 - 1/4 cup unsulphured molasses
13 - 1 teaspoon pure vanilla extract

# Step-by-step Instructions:

01 - Heat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl.
03 - Using an electric mixer or whisk, beat butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 minutes.
04 - Add the egg, then stir in molasses and vanilla extract until fully blended.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until evenly combined.
06 - Scoop tablespoon-sized portions of dough and roll each in granulated sugar.
07 - Place the sugared dough balls 2 inches apart on the prepared sheets.
08 - Bake for 10 to 12 minutes until edges are set but centers remain soft.
09 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're crispy on the edges but stay chewy in the middle, which somehow feels like a small miracle every single time.
  • The spice blend is warm without being overwhelming, perfect for someone who wants cozy flavors but not a mouthful of heat.
  • You can have fresh cookies in under an hour from start to finish, no overnight chilling required.
02 -
  • Don't pull the cookies out of the oven when they look perfect in the center—that means they're underbaked; wait for the edges to be set and the centers to look barely soft, then trust the cooling-on-the-pan step to set them properly.
  • If your cookies come out cakey instead of chewy, your flour is packed too tightly or your butter wasn't softened enough; measure again or let butter sit at room temperature for a full hour next time.
  • The difference between crispy edges and a chewy center lives in that 5-minute rest on the hot baking sheet; it's not optional.
03 -
  • Brown your butter beforehand if you want to add a toasted, nutty flavor that plays beautifully with the spices—just let it cool before creaming it with the sugars.
  • For an extra kick, add a tiny pinch of black pepper to the dry ingredients; it amplifies the ginger without you being able to identify exactly what's making the flavor more complex.

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