These cookies have ginger two ways, plus an added flavor boost from cinnamon, molasses, and cloves.
Note: If possible, use Australian ginger. It comes in cubes which have more moisture than the typical candied ginger slivers.
- 2 1/4 cups (11 1/4 ounces) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup (3 1/2 ounces) sugar
- 1 egg
- 1/3 cup molasses
- 1 cup diced candied ginger
Adjust oven rack to middle and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt; set aside.
In a large bowl, cream together butter, brown sugar, and sugar with an electric mixer until light and fluffy, about 4 minutes. Beat in egg and molasses. Add dry ingredients to bowl and beat until just combined. Stir in diced candied ginger with a rubber spatula.
Using a medium sized cookie scoop or a spoon, drop dough onto prepared baking sheets. Bake until edges are darkened and tops are just cooked through, about 10 minutes. Let cool on baking sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to one week.