If you haven’t yet noticed, we have a deep love of ginger! We use it in Mab Sticks, make teas with it, add it to soups, spice cocktails with it, and last but not least, we put loads of it in baked goods. These cookies are an ode to ginger in all its spicy goodness. We use fresh, powdered, and candied ginger for a trifecta of ginger spice, and add BFFs cinnamon and clove to add complexity. They are chewy, spicy, and seriously addictive.
Ginger: With over 700 individual compounds in a piece of ginger, this root is extremely high in antioxidants, an excellent digestive aid, and has been used for centuries to address inflammation.
Cinnamon: A carminative spice used around the globe for centuries to aid digestion. Loaded with antioxidants, it may also provide anti-inflammatory benefits.
Clove: A carminative spice used by herbalists to support digestion. It is also used in many herbalist traditions as a topical pain reliever.
2 cups all-purpose flour (option to substitute gluten-free flour)
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 sticks butter, melted and cooled
1 cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup minced crystallized ginger
1 tbsp finely grated fresh peeled ginger
2 tsp ground ginger
1 ½ tsp ground cinnamon
1/2 tsp ground cloves
1/3 cup turbinado sugar
Preheat oven to 350°F.
Line baking sheets with a silicone baking mat or parchment paper.
Add flour, baking soda, and salt to a medium-sized bowl and whisk to combine.
Melt butter in a small pan over low heat. Pour into a large bowl and let it cool. Add in brown sugar and beat with an electric mixer on medium-high until creamy. Add egg, molasses, fresh ginger, crystallized ginger, ground ginger, cinnamon, and cloves. Beat until combined.
Add flour mixture into wet mixture adding about half to start. Mix with a wooden spoon or silicone spatula. Add in the second half of flour and mix until well combined.
Place 1/3 cup turbinado sugar in a small bowl. Measure balls of dough (~1 tablespoon for smaller cookies, ~2 tablespoons for larger). Roll dough between palms of hands and flatten slightly into a disk. Drop into bowl of sugar to coat the cookie disk. Place on the baking sheet spacing cookies ~1 1/2 inches apart.
Bake cookies 11-13 minutes. Choose the longer time if you like your cookies with more snap or if you’ve made the bigger sized cookie. They are done when the edges begin to crisp and the surface has some cracks. Cool cookies at least 10 minutes before transferring. Dip into a glass of milk and enjoy!