Ginger cookies full of rich, spicy flavors and a bright, fruity touch from pomegranate molasses. These cookies have the best of both worlds. The edges are crispy and golden brown and the middle is soft and chewy. Ginger cookies are easy to make and perfect for your holiday cookie spread!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 60cookies
Ingredients
¾Cbutterroom temperature
1.5Cbrown sugar
¼Cwhite sugar
1extra-large egg
1tspvanilla extract
¼Cpomegranate molasses*
2.5Call purpose flour
2tspbaking soda
½tspkosher salt
2tspcinnamon
1tspground ginger
⅛tspfresh ground nutmeg**
⅛tspground cloves
⅛tspground black pepper
½Ccrystalized ginger
Instructions
Place the butter in a stand mixer bowl or a large mixing bowl. Using a mixer, cream the butter on medium speed for about 30 seconds. Add the brown and white sugar and cream on high for 3-4 minutes or until pale and fluffy. Scrape down the sides and bottom of the bowl.
Add the egg and vanilla and mix on low speed until well combined. Add the pomegranate molasses with the mixer still on and continue to mix until well combined. Scrape down the bowl one more time and mix briefly on low until all the ingredients are combined.
Add all of the spices, salt, and baking soda and mix on low until combined. Turn off the mixer and add the flour. Mix on medium speed just until combined. Don't overmix your cookie dough, or you will end up with tough cookies.
Roughly chop the crystalized ginger either by hand or with a small food processor. Add the chopped ginger to the mixing bowl and mix on medium speed for about 10 seconds. Ensure the ginger is well combined and bring the dough together with a spatula.
Turn out the prepared dough onto a sheet of plastic wrap, and chill for at least 1 hour. It's best to let the dough chill overnight to let all of the spices blend but you'll need to chill for at least an hour to ensure your cookies don't spread too much in the oven.
Preheat the oven to 350 degrees, and prepare 2 baking sheets with parchment paper or nonstick foil.
Once chilled, with your hands or a cookie scoop batch out the dough into 1 Tb balls of dough. Place the dough on the prepared baking sheets and putthe baking sheets into the preheated oven. Bake for 15 minutes, rotating the pans halfway through the cook time. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire rack to cool completely.
Store in an airtight container for up to a week.
Notes
* Pomegranate molasses is just pomegranate juice that has been reduced down to a thick syrup. It's nowhere near as sweet as normal molasses and has the tart, fruity flavor of pomegranates. There's a link to buy the same kind I used in the recipe above.** Freshly grated nutmeg has a wonderful flavor, and it will keep in your freezer for up to 3 years! You can find whole nutmeg with the other spices at your grocery store, or I've included a link to a great grinder/storage container above.