Calla and I made those ginger cookies, oh yes we did. I sorta followed this recipe from MckMama but didn’t have several of the ingredients, so I improvised. And I added a couple of things (you know how I am).
They were perfect. Slightly crispy on the outside, chewy on the inside, and just the right level of sweetness. I had a really hard time stopping after cookie #3. The kiddos had two apiece and were begging for more. Eric even liked them, and he’s not a big fan of sweets.
I think what makes these cookies SO yummy is the addition of cardamom and the sugar coating. If you try them, let me know what you think!
The BEST Ginger Cookies EVER
2 1/4 c. flour (I used white whole wheat)
1/2 c. brown sugar
2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
1/4 tsp. salt
3/4 c. oil (I used part coconut, part grapeseed)
1 egg, beaten
1/4 c. molasses
1/4 c. honey
1 tsp. vanilla extract
2 T. chopped crystallized ginger (optional)
raw cane sugar for dipping cookies
Combine dry ingredients in large bowl. In separate bowl, combine wet ingredients; add to dry mixture. Stir in crystallized ginger. Chill until firm. Form dough into one-inch balls and roll in raw sugar. Place on ungreased baking sheet; bake in preheated 350 degree oven for 10 minutes. (Yield: appx. 2 dozen cookies)
Just TRY to stop at three. 😉