Cinnamon Ginger Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings: cookies

Calories: 100kcal

Author: Lord Byron's Kitchen

With a slightly crispy outer edge and a chewy center, Cinnamon Ginger Cookies are topped with a sprinkling of caramelly turbinado sugar. These cookies are warming to the taste because of the mild heat produced by the cinnamon and ginger. Serve these with hot tea or coffee for a delightful little treat!

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Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
4 teaspoons ground ginger
1 cup salted butter, softened
1 cup sugar
1/3 cup fancy molasses
1 large egg
3/4 cup turbinado sugar

Instructions

Beat the butter, sugar, and molasses together until well combined and creamy.
Add the egg and beat to combine.
Next, add in the flour, baking powder, cinnamon, and ginger. Beat on low speed until combined.
Divide the dough into four equal portions and roll each portion into a 12-inch log.
Wrap each log in plastic wrap and refrigerate for 30 minutes to chill.
In the meantime, measure the turbinado sugar into a shallow bowl and set aside. Line a baking sheet with parchment paper.
Once the dough is chilled, preheat your oven to 325 degrees F.
Working with one log at a time, depending on the size of your oven, cut a log into 1/2-inch slices.
Place each cookie flat side down into the turbinado sugar and press lightly so that the sugar sticks to the cookie. Transfer the cookies to the prepared baking sheet with the sugar side facing up.
Bake for 14 minutes.
Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling.
While the cookies cool, slice, sugar, and bake the next log.
Once all of the cookies are baked and completely cooled, transfer to a food-safe container or cookie jar.

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