Ginger Pennies Cookies Recipe
Delicate slice-and-bake cookies infused with ginger, cloves, molasses, and lemon zest. Rolled in sugar for a crisp finish, these bite-sized treats are perfect for holiday trays or afternoon tea.
120 Servings
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup unsalted butter 2 sticks, at room temperature
- 1 cup dark brown sugar
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 3 tablespoons candied ginger finely chopped
- ¾ cup turbinado sugar for dipping
Instructions
Prepare the dry mixture:
- In a medium bowl, whisk together the flour, ground ginger, cloves, baking soda, and salt. Set aside.
Create the dough base:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and dark brown sugar on medium speed until smooth and creamy, about 3 minutes. Scrape down the sides as needed.
Incorporate wet ingredients:
- Add the molasses, egg, vanilla extract, lemon zest, and finely chopped candied ginger. Mix on medium speed until well combined, 1–2 minutes.
Combine with dry ingredients:
- Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the dough forms and is thoroughly incorporated.
Shape the dough logs:
- Place a 14–16 inch sheet of plastic wrap on a flat surface. Spoon one-third of the dough into a 12-inch log approximately 1¼ inches thick. Roll tightly in the plastic wrap. Repeat with remaining dough. Chill logs on a baking tray in the refrigerator for 1–2 hours or until firm. Dough may also be frozen for up to 3 months.
Preheat and prepare baking sheets:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Place turbinado sugar in a shallow dish.
Slice and coat:
- Remove dough from the refrigerator and slice into ¼-inch-thick rounds. Press one or both sides of each cookie into the turbinado sugar and arrange on prepared baking sheets, leaving space between them.
Bake:
- Bake for 10–12 minutes, or until the bottoms are lightly browned. Allow cookies to cool on the baking sheet before transferring to an airtight container. Cookies will keep for up to 2 weeks.
Notes
To prepare these cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend that includes a binder such as xanthan gum. Ensure the candied ginger is processed in a certified gluten-free facility to avoid cross-contamination.