Holiday Glow Ginger Spice Cookie (Print Version)

Warm spiced chocolate chip treats with ginger, cinnamon, and molasses, perfect for winter occasions.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground ginger
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/8 teaspoon ground cloves

→ Wet Ingredients

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

→ Mix-Ins

14 - 1 1/4 cups semisweet chocolate chips
15 - 1/3 cup crystallized ginger, finely chopped (optional)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until evenly blended.
03 - Using an electric mixer or whisk, beat softened unsalted butter with brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add egg, vanilla extract, and molasses to the creamed mixture and beat until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until incorporated.
06 - Fold in semisweet chocolate chips and finely chopped crystallized ginger, if using, evenly through the dough.
07 - Drop tablespoon-sized dough balls onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake in preheated oven for 10 to 12 minutes until the edges are golden and centers are set but still soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The spices bloom in the oven and fill your kitchen with a scent that makes everyone wander in asking whats baking.
  • Theyre sturdy enough to hold their shape but stay chewy in the center, especially if you pull them just before they look done.
  • The molasses adds a depth that regular chocolate chip cookies never quite reach, almost caramel but richer.
02 -
  • If your dough feels too sticky to scoop, chill it for fifteen minutes and it will firm up enough to handle.
  • Molasses can vary in strength, so taste your dough and add a teaspoon more sugar if it tastes too bitter or intense.
  • Pulling the cookies when the centers look barely set is the secret to keeping them soft the next day.
03 -
  • Measure your flour by spooning it into the cup and leveling it off, scooping directly from the bag packs it down and makes the cookies dry.
  • If your cookies spread too much, your butter was too soft or your oven runs cool, chill the dough and check your oven temperature.
  • The smell will tell you when theyre done before the timer does, trust the warm toasted sugar scent.

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