Five Spice Ginger Cookies
Servings: 10
Ingredients
- 2 tsp ground ginger
- 1 tsp baking soda
- 2 tsp five spice powder
- ½ tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp cinnamon
- 2 ¼ cups all-purpose flour
- ¼ tsp kosher salt
- ¾ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg, room temp
- 1 tbsp water
- 1/3 cup fancy molasses
- 1 tsp vanilla
- 1/3 cup candied ginger chopped small
- ½ cup white sugar for rolling
Instructions
- Preheat oven to 350F.
- In a bowl sift ginger, baking soda, five spice powder, nutmeg, cloves, cinnamon, flour and salt. Mix to combine.
- In a second bowl beat butter with sugars until creamy. Add egg and vanilla, beating some more. Add water and molasses mixing until everything is combined and smooth.
- Stir dry ingredients into 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 measure. 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.