The Ultimate Ginger Cookie Recipe with Crystallized Ginger
There is a place in Ellsworth, Maine called Rooster Bros. and they make THE most DELICIOUS ginger cookies on the planet.
I set out to recreate them, but then I discovered that my good friend (haha) Ina Garten had already done the hard work for me.
This IS the Ultimate Ginger Cookie recipe.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup coconut oil or melted butter
- 1/3 cup unsulphured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger
- sugar, for rolling cookies
- Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
- Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
- Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
- With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes. Add crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place on sheet pans.
- Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
- Let the cookies cook for a minute or two and the transfer to wire racks to cool completely.