Marbled Ginger Cookies
The striking marble effect not only looks stunning but also enhances the flavor experience, making these cookies a standout for both their taste and visual appeal. Each bite delivers a delightful blend of chewy and soft textures, with a hint of warmth from spices that’s perfect for the holiday season or any cozy gathering.
Marbled Ginger Cookies
Makes about 12 cookies
Ingredients
¾ cup (170 grams) unsalted butter, softened1 cup (200 grams) granulated sugar, plus more for rolling¼ cup (55 grams) firmly packed light brown sugar1 large egg (50 grams), room temperature2 teaspoons (8 grams) vanilla extract2¼ cups (281 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided1 teaspoon (5 grams) baking soda1 teaspoon (2 grams) ground ginger½ teaspoon (2.5 grams) baking powder2 tablespoons (42 grams) unsulphured molasses½ teaspoon (1 gram) ground cinnamon½ teaspoon (1 gram) Chinese five-spice powder
Instructions
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla until well combined.
In a medium bowl, whisk together 2¼ cups (281 grams) flour, baking soda, ginger, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Reserve half of dough (about 395 grams) in a medium bowl. Add molasses to remaining dough in mixer bowl, and beat at low speed until combined.
In a small bowl, whisk together cinnamon, five-spice powder, and remaining 2 tablespoons (16 grams) flour. With mixer on low speed, gradually add cinnamon mixture to molasses dough, beating until just combined.
Using a 1½-tablespoon spring-loaded scoop, scoop doughs, and place on prepared pans. Take 1 portion of each dough, and press together, rolling in your hands to swirl together. Roll in granulated sugar. Repeat with remaining dough, and place at least 2 inches apart on prepared pans.
Bake until edges are set and centers are just barely puffed, 10 to 13 minutes. Let cool completely on pans. Store in an airtight container for up to 1 week.
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