Molasses Ginger Cookies with Fresh Ginger

These molasses and ginger cookies are so perfect for the holidays. The cookies are soft and chewy, and the fresh ginger adds a lovely warmth... perfect for Christmas giving.

I took about three dozen of these to the office, and they quickly disappeared, pretty much faster than anything else I've ever taken to work before.

I also used Vietnamese cinnamon in these cookies. I think the intensity and sweetness of the cinnamon combined with the fresh ginger gives these cookies such a rich and compelling flavor.

They are super buttery, so they spread... a lot. I even froze the shaped cookies before baking them the second time to see if I might get a thicker cookie. I even considered not posting them because of this.

However, the overwhelming reaction to these cookies from my friends, grandkids, and colleagues (and me) convinced me to share this amazing cookie for #ChristmasWeek. To quote a colleague, "These are the best ginger cookies I've ever had!"

Molasses Ginger Cookies with Fresh Ginger, Vietnamese Cinnamon, and Sparkling Sugar

Yield: 48 cookies, adapted from The Dahlia Bakery Cookbook

Ingredients

3/4 cups unsalted butter, slightly softened (if you want thicker cookies, substitute some butter flavored shortening)

1 cup sugar

1 large egg

1/4 cup molasses

3 tsp freshly grated ginger

2 cups (9 ounces) unbleached all purpose flour

2 tsp baking soda

1/2 tsp kosher salt

1/2 tsp Vietnamese cinnamon (if you can't find Vietnamese cinnamon, use any cinnamon, but increase the amount by 50 per cent)

1/4 to 1/2 cup sanding or sparkling sugar

Instructions

1. In the bowl of a stand mixer, with the paddle attachment, mix the butter and sugar until fluffy. Add the egg, molasses, and ginger, and mix until combined. 
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In two batches, mix the flour mixture into the butter and sugar mixture until just combined. 
3. Refrigerate the dough for about 2 hours. 
4. Line half sheet baking pans with parchment paper and preheat the oven to 350 degrees F. 
5. Place the sparkling sugar into a shallow bowl. 
6. Scoop the dough by teaspoon into one inch balls, and press them into the sparking sugar to flatten them. Press the other side of the dough into the sugar. 
7. Place the dough about 2 to 3 inches apart on the baking sheets. There should be about 12 cookies per pan. 
8. Bake the cookies, one sheet at a time, for about 8 minutes. Cool on the baking sheet. Store in an airtight container. 

Welcome to Christmas Week! Please visit all our talented participants:

• Coconut Lemon Raspberry Bundt Cake from Desserts Required
• Eggnog Pound Cake from The Redhead Baker 
• Fancy Chocolate Covered Marshallows from Hezzi-D's Books and Cooks 
• Peppermint Fudge from The Bitter Side of Sweet 
• Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic 
• Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts 
• Chanukah Olive Oil Cookies from Mother Would Know 
• Coconut Pralines from Food Lust People Love 
• No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen 
• Easy Cream Cheese Cookies from Everyday Southwest 
• Caramel Bacon Bark from Dixie Chik Cooks