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    Ginger Cookies


    • 3/4 cup (170g) unsalted butter, at room temperature
    • 1 cup dark brown sugar
    • 1 large egg
    • 1/4 cup (80g) fancy molasses, from Bulk Barn
    • 2 1/4 cups (328g) all-purpose flour
    • 1 1/2 teaspoons ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • Turbinado sugar (for decorating)


    1. In a large bowl beat butter and sugar together until light and fluffy. Add egg and molasses and continue to beat until well incorporated.
    2. In a separate bowl add flour, ginger, cinnamon, allspice, baking powder and salt together. Whisk to combine.
    3. Add dry ingredients to butter mixture and beat until combined. Turn batter out onto waxed paper and flatten into a disc, place in the fridge to firm up, approx. 30-60 minutes. Once firm, roll batter into approx. 1 tablespoon size balls (mine were a bit larger than1 tablespoon). If the dough is still too sticky and not firm place the balls back into the fridge to firm up (30-60 minutes).
    4. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
    5. On a floured work surface gently re-roll a ginger ball and press the ball flat with the palm of your hand. Using the bottom of a crystal glass (that has star shapes indented in the bottom) press down to create shapes (see images above for a reference). You may need to flour the glass bottom each time before pressing into the ginger. Gently peel cookie off the glass bottom to reveal shape (don't worry it may take a few tries to get the hang of it). Repeat with all the ginger cookie balls.
    6. Place cookies 1-2 inches apart on the prepared cookie sheet (don't overcrowd cookies or they wont bake evenly).
    7. Using a pastry brush, brush off any extra flour on the cookie tops.
    8. Sprinkle turbinado sugar on the tops of each cookie. Place the cookie sheet into the freezer for 5 minutes.
    9. Bake cookies for 8-10 minutes or until golden brown. Let cookies sit on the cookie sheet for 5 minutes to cool and to firm up. Top with extra turbinado sugar for an extra sparkle.



    • If you don't have crystal glasses you can use cookie stamps or a decorative rolling pin to make patterns on the cookies.
    • Cookies will last 2-3 weeks in an airtight container or freeze for up to 2 months.


    Thanks to @bakingforfriends_