A simple, stir-together cookie recipe that yields delicious results in under 30 minutes. Make them soft and chewy or crisp and snappy.
Essential Ingredient ginger
Prep Time 10minutes
Cook Time 8minutes
Total Time 28minutes
2 teaspoonsbaking soda
1/2teaspoonfine sea salt
1/8teaspoonfreshly ground black pepper
1/8teaspoonground Tonka beanoptional
1 1/4cupsgranulated sugardivided
1/4cupraw cane sugarfor rolling
Preheat the oven to 350°F and line two large rimmed baking sheets with parchment paper.
In a medium bowl, combine the dry ingredients: both flours, baking soda, salt, pepper, and all the ground spices. Use a whisk to ensure it is well mixed.
In anther medium bowl, whisk together the egg and the oil. Stir in 1 cup of granulated sugar, followed by the molasses. Pour in the vinegar, then whisk until smooth. Pour in the dry ingredients.
Grab a silicone spatula and mix the wet and the dry ingredients together until well combined. You are now ready to roll!
In a shallow bowl, combine remaining 1/4 cup granulated sugar and 1/4 cup raw cane sugar - for extra sparkles! If you like, you can add gold pearled sugar for even more glitter. Roll dough into very small balls, about the size of a grape, then roll in the sugar. I like to use a small melon baller tool to help scoop the dough; a tiny teaspoon will also be helpful.
Place sugared dough balls 2 inches apart on the baking sheet. Flatten them slightly with your hand; sprinkle a little more sugar on top (this is where it's great to have a helper!). Repeat until the tray is full.
Bake cookies one try at a time for 7-8 minutes, banging the tray around the 6 minute mark to help them crack and spread. When the cookies are flat and cracked, and slightly golden around the edges, remove from the oven.
Let the tray of cookies cool for 2-3 minutes, then carefully transfer the cookies to a wire cooling rack. They will be very soft and delicate, but they will crisp up as they cool.
Roll remaining dough into balls, coat in sugar, and bake until golden. You will have about 4 dozen cookies.
Enjoy cookies warm from the oven. Store them in an airtight container for up to one week, or freeze for up to 3 months.
Yields 48 2-inch cookies - quite small and thin, perfectly two bites. I make them this size for sandwich cookies. If you want a larger cookie, roll into 36 balls or even 24 for a huge, 4-inch cookie.