Now that the brunch party is nearing its end, it is time to share this sweet treat to round out the experience.😋
If you're a fan of ginger and a little bit of spice in your dessert, you'll want to save this one! Sally's famously spicy and chewy ginger cookies are a must-try for anyone who loves a flavorful cookie with a bit of a kick. 🍪 They are the perfect addition to your next brunch spread.
Pro tip: warm these cookies up in the oven or microwave for an extra gooey center that will make your guests' taste buds sing with joy.
-
Ingredients
2½ cups all-purpose flour
2¼ tsp baking soda
½ tsp. table salt
1 Tbsp ground ginger
½ tsp. black pepper
½ tsp ground allspice
¼ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
¾ cup butter
½ cup granulated sugar, plus extra for rolling ½ cup packed brown sugar 1 large egg
1 Tbsp freshly grated ginger
¼ cup dark molasses
1 Tbsp coarse sea salt
Method
1. Mix the flour, baking soda, and salt in a medium bowl. Mix in the ginger, pepper, allspice, cinnamon, cloves, and nutmeg. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter on high speed with both sugars, the egg, and fresh ginger until light and fluffy, 4-5 minutes.
3. Turn the mixer to low speed. Slowly add the molasses, then the flour mixture, and mix until fully combined.
4. Roll the dough into a single large ball, then wrap it in plastic wrap and freeze for at least 30 minutes, or preferably overnight.
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
6. Remove the dough ball from the freezer and allow it to soften slightly for about 15 minutes. Pour some more granulated sugar into a small bowl. Divide the dough into 18 evenly sized balls, wet your hands, and roll each ball in the sugar. Work quickly, as the dough needs to remain chilled.
7. Place the balls about 4 inches apart on the baking sheets and sprinkle each one with a pinch of sea salt.
8. Place one baking sheet on the top rack of your oven and the other on the bottom rack, and bake the cookies for 6–8 minutes. Rotate the sheets and bake until brown, 6–8 minutes.
9. Place the cookies on a wire rack to cool for 20 minutes, then transfer them to an airtight container for up to 5 days (although they are so good, they won't last that long).
Note: The dough can be rolled into balls and frozen, so you can bake up some of these ginger delights whenever the urge strikes!
Treat yourself and your guests to a treat that will leave everyone craving more! 🍪😍
×
The latest...