I do love ginger – fresh or dried and I particularly love ginger cookies.  But, I’ve never had a recipe that met my requirements for one that is crisp, chewy, sugary, and biting with a swath of heat.  Not only do I now have that recipe, it has become the most requested recipe from the Christmas gifts from my kitchen.  To welcome in what I think will be a spectacular year, I share my recipe with you all.  I guarantee it will become a favorite!

Ginger Cookies

Makes about 5 dozen (you can easily cut the recipe in half)

1 cup granulated sugar

¾ cup white sanding sugar

5 cups all-purpose flour

3½ tablespoons ground ginger

1½ tablespoons ground cinnamon

1½ tablespoons baking soda

1 pound (4 sticks) unsalted butter, at room temperature

1 pound (2 cups) dark brown sugar

½ cup unsulphured molasses

2 large eggs, at room temperature

1 tablespoon freshly grated orange zest

1 teaspoon fresh lemon juice

1 cup finely chopped crystallized ginger, optional

Preheat the oven to 350ºF.

I use nonstick cookie sheets, but I still line them with silicone baking sheets (or parchment).  If you don’t do this, you will have to grease your cookie sheets.

Place the granulated sugar in a large shallow bowl.  Set aside.

Place the sanding sugar in another shallow bowl.  Set aside.

Combine the flour, ginger, cinnamon, and baking soda.  Set aside.

Place the butter in the bowl of a standing electric mixer fitted with the paddle.  Beat, on medium, to soften.  Add the dark brown sugar and beat until light, scraping down the sides of the bowl a couple of times to insure even creaminess.  When creamy, beat in the molasses.  Add the eggs, one at a time, and beat to incorporate.  Beat in the orange zest and lemon juice.

Now, here you really should have a splash guard or the flour will go flying all over.  Begin adding the flour mixture, a bit at a time, and beat on low until all of the dry ingredients have been blended in.  Do not over-beat as it will dry out the dough.

If you are adding crystallized ginger, fold it in now.

Scoop out about a large tablespoon of dough and roll it between your palms into a smooth ball.   Roll the ball in the granulated sugar and then push one side into the sanding sugar.

Place the ball, sanding sugar coated side up, on the prepared cookie sheet.

Continue making cookies, setting them about 2 inches apart on the cookie sheets.

Transfer to the preheated oven and bake for about 10 to 12 minutes or until just barely colored around the edges and slightly rounded in the center.  Do not over-bake UNLESS you want crisp, dry cookies.  You will probably have to bake a few batches to figure out exactly how much baking is required in your oven to get the optimal crisp exterior and chewy interior.  Or, at least, I did.  The crisp cookies are great dunkers, though!

Remove from the oven and transfer to wire racks to cool.