Soft Ginger Cookies

The holidays are almost here and I cannot believe that its almost 2019! I remember when I was a kid, the year 2000 seemed so far away and we would be getting around on hover boards by then! Here is a pretty easy soft ginger cookie recipe that can be made with your food processor. The dough can easily be doubled, and feel free to store cookie dough in freezer until ready to bake. I also have made these cookies and filled with a bit of buttercream to make the ultimate holiday cookie sandwich.

Ingredients

2 oz of fresh ginger, peeled

1/2 cup of brown sugar (can be light or dark)

1/4 cup of molasses

1 egg

1 stick of unsalted butter (4oz) room temperature

1/2 tsp of salt

1 tsp of vanilla extract

1/4 tsp of ground cloves

1/2 tsp of cinnamon

1 3/4 cups of all-purpose flour

3/4 tsp of baking soda

Put ginger and brown sugar into food processor, pulse until well combined and ginger has formed a paste into the sugar. Add softened butter, all of the spices including the vanilla, salt, and molasses. Again, process until combined and butter has incorporated into batter. Add egg and pulse a couple of times. Lastly, add the flour and baking soda, preferably in a couple of batches. The dough will be thick but smooth. Put cookie dough into fridge to chill at least 1 hour and up to 2 days.

Turn on oven to 350F. Get a sheet pan and cover with parchment or silicone mat. Scoop out tablespoon sizes of cookie dough and roll into a ball with clean hands. Press dough into some granulated sugar, press dough down flat onto cookie sheet. You will have anywhere between 25-30 cookies depending on size. Keep an eye on them, they only take around 8-10 minutes in the oven to bake.