Ginger Burst Cookies

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Church members are usually incredibly generous when it comes to caring for their ministerial staff - especially at Christmas. Last year, one of the gifts I received was a box of these cookies. The recipe had been created and submitted to the local paper in a holiday cookie contest and a local grocery store chain made and sold the winning entry.

I usually receive quite a few baked goods but few disappear as quickly as these. Jason and I fought over the last cookie and I vowed to track down the recipe and make them this year.

Thankfully, they were just as good as I remembered! They are buttery, a bit chewy, and have such great flavor. A delicious twist on the traditional gingersnap. If you want to bake up something unique this Christmas, these are your go-to cookies.

Psst - don't leave out the crystallized ginger, it really takes the cookies over the top. I found it in the bulk section of the grocery store but have also seen them already bagged.

Ginger Burst Cookies
3/4 cup sugar
1/4 cup brown sugar
3/4 cup unsalted butter, softened
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp cloves
3/4 cup crystallized ginger, chopped
1/2 tsp salt
sugar for rolling

Preheat oven to 350 degrees.

In a large bowl, combine sugars, unsalted butter (softened), egg, and molasses. Beat until light and fluffy. Add flour, baking soda, spices, crystallized ginger and salt. Mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.

Shape dough into 1 inch (or smaller) balls; roll in sugar. Place on ungreased cookie sheet and bake for 9-12 minutes.

Source: Winning entry of Fort Worth Star Telegram 2011 "Very Merry Cookie Challenge"
Recipe found at Central Market