- 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)
- In a large bowl beat butter and sugar together until light and fluffy. Add egg and molasses and continue to beat until well incorporated.
- In a separate bowl add flour, ginger, cinnamon, allspice, baking powder and salt together. Whisk to combine.
- 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).
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- 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.
- Place cookies 1-2 inches apart on the prepared cookie sheet (don't overcrowd cookies or they wont bake evenly).
- Using a pastry brush, brush off any extra flour on the cookie tops.
- Sprinkle turbinado sugar on the tops of each cookie. Place the cookie sheet into the freezer for 5 minutes.
- 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_