I’m away from Huelva in Madrid this weekend, but my roommate texted yesterday saying that we finally got a new stove and oven in our apartment. Hallelujah!! I haven’t baked at all since I came to Spain (one whole month without an oven! Does that count as roughing it?), and so I’m pretty excited that we can start making some warm comforting food as even Huelva is starting to get a little cool. Cookies definitely need to happen soon.
I made these just before I left for Spain, to go with our pumpkin spice lattes. Along with pumpkin flavoured anything, around this time of year I love ginger and spices in desserts. These soft cookies feature flavourful flecks of crystallized ginger and are a perfect taste of fall with some hot apple cider and sharp cheddar.
Ginger Spice Cookies
2 cups all purpose flour
2 1/2 tsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1 tsp cloves
3/4 tsp salt
3/4 cup chopped crystallized ginger
1 cup packed dark brown sugar
3/4 unsalted butter, room temp
1 large egg
1/4 cup molasses
Sugar for rolling
1. Whisk together the first six ingredients (all the dry ingredients), and mix in the chopped crystallized ginger.
2. Beat together the brown sugar and the butter until fluffy. Add the egg and molasses and continue to beat the mixture.
3. Slowly add the dry ingredients into the butter mixture and mix until combined. Cover the dough and refrigerate for about an hour.
4. Remove dough from fridge and roll into 1/4 inch balls on greased or parchment paper covered baking sheets. Roull the cookie dough balls in sugar if you’d like before baking. Bake at 350F for approximately 12 minutes. Let cool for five minutes after baking then let the cookies cool completely on a rack. These cookies freeze well and can be stored in an airtight container at room temperature for about a week, if they manage to stay uneaten for that long!