How long: 8-10 minutes (baking), 15 minutes (prep)
Yield: 2 dozen cookies
Using fresh ginger is a game-changer in these soft, lightly-spiced cookies. They’re prime for holiday gifting—let’s hope they make it to the box. Download recipe as PDF.
Bring the seaside to your kitchen with Morton® Fine Sea Salt. These superfine crystals are your best ally in baking recipes, marinades and—well, we’ll let you do the dreaming.
Featuring Fine Sea Salt
2¼ cups white whole wheat flour
1 tsp pie spices such as cinnamon, cloves and allspice
1 tsp baking soda
¼ tsp baking powder
¼ tsp Morton® Fine Sea Salt
¾ cup butter, softened
1 cup cane sugar
1½ Tbsp fresh ginger, chopped
1/4 tsp vanilla extract
1 egg, at room temp
1 Tbsp milk such as almond, at room temp
¼ cup molasses
Preheat oven to 350ºF.
Sift the first five ingredients together in a bowl.
In separate bowl, cream butter and sugar with an electric mixer until light and fluffy.
Gradually blend in ginger, vanilla, egg, milk and molasses until just mixed.
Add flour in ½ cup increments, beating until batter is evenly blended and smooth.
Roll dough into golf ball-sized balls and place on a greased baking sheet 2” apart.
Bake 8-10 minutes and cool.
Pssst: Some Tips
- Freeze cookie dough for up to 3 months: form into log shapes and wrap in wax paper.
- Save ginger peels to add to teas and potpourri.