Mustard and Ginger Cookies
Discover a bold twist on classic holiday baking with these Mustard and Ginger Cookies, a daringly delicious recipe that balances warm, spicy ginger with a subtle kick of dry mustard. Perfectly soft and chewy, these cookies are made with molasses for rich depth and brown sugar for a caramel-like sweetness, while a light coating of granulated sugar adds just the right amount of sparkle and crunch. Ready in under 30 minutes, they’re ideal for when you want a quick yet unforgettable treat. Serve these unique cookies with a soothing cup of tea or coffee, and wow your guests with their distinctive, spiced flavor profile. Perfect for adventurous bakers looking to push their culinary boundaries, this recipe blends familiar comfort with an unexpected twist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon dry mustard powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cups unsalted butter, softened
- 1 cup brown sugar, packed
- 0.25 cup molasses
- 1 unit large egg
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, ground ginger, dry mustard powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar to coat.
Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are slightly puffed. Avoid overbaking to keep the cookies soft and chewy.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve with a warm cup of tea or coffee, and enjoy the unique mustard-ginger flavor pairings!
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 492.6 g | 179% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 305.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
