Get ready to transform your baking game with these irresistible Sea Salt Ginger Cookies that will make your taste buds dance! Imagine a cookie that perfectly balances sweet, spicy, and salty – crisp on the edges, soft in the center, and packed with a warming ginger punch that'll have everyone begging for your secret recipe. Whether you're a seasoned baker or a kitchen newbie, these cookies are about to become your new obsession, guaranteed to impress at every gathering or quiet moment of self-indulgence.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup crystallized ginger, chopped
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined and no lumps remain.
- In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the large egg to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped crystallized ginger using a spatula, distributing it evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly sprinkle each cookie dough ball with sea salt before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature butter and egg for smoother mixing and better cookie texture.
- Don't overmix the dough – this can lead to tough cookies. Mix just until ingredients are combined.
- For extra ginger intensity, finely chop the crystallized ginger to distribute more evenly.
- Use a cookie scoop for uniform cookie sizes, which ensures even baking.
- Sprinkle sea salt just before baking for the best flavor and visual appeal.
- Let cookies cool completely before storing to maintain their perfect texture.
- For maximum freshness, store in an airtight container and enjoy within 5 days.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 19g
Protein: g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
