Saigon Cinnamon Ginger Cookies with Demerara Sugar
Warmly spiced drop cookies featuring bold roasted cinnamon and ginger, enriched with dark molasses and topped with crunchy Demerara sugar. The dough chills before cutting into uniform pieces, then bakes until the edges crisp while centers stay chewy. Perfect for spice lovers seeking complex, grown-up flavor in a simple cookie. McCormick's roasted varieties deliver deeper, more intense spice notes than standard versions.
Ingredients
- 3 cup all-purpose flour, sifted
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoon McCormick Gourmet Roasted Saigon cinnamon, groundregular ground cinnamon1:1spice
less complex flavor
- 4 teaspoon McCormick Gourmet Roasted ground gingerregular ground ginger1:1spice
milder profile
- 2 stick butter, softened, 8 ounces
- 1 cup white sugar
- ⅓ cup dark molasseslight molasses1:1sweetener
lighter flavor
- 1 large egg
- ½ cup Demerara sugar, or turbinado or granulated
Instructions
- 1
Sift flour, salt, baking powder, cinnamon and ginger in a medium bowl; set aside.
- 2
Cream butter, white sugar and molasses in stand mixer with paddle attachment until fluffy, about 3-4 minutes.
- 3
Add egg and beat 30 seconds; scrape bowl and mix again.
- 4
Add dry ingredients on low speed until thoroughly mixed.
- 5
Divide dough into four logs, eight inches long; wrap each in plastic and refrigerate 30 minutes.
- 6
Preheat oven to 325 degrees.
- 7
Cut one log in half, then in half again; cut each quarter into thirds to yield 12 cookies; repeat with remaining logs.
- 8
Pour Demerara sugar into pie plate; line four cookie sheets with parchment or use nonstick without parchment.
- 9
Roll each slice on one face and edges in sugar; place sugared side up on pan, 12 per sheet. Alternatively, roll into a ball and press slightly for uniform appearance.
- 10
Bake one pan until cookies dry at edges but remain soft in center, 12-15 minutes.
- 11
Repeat baking with remaining three pans.
- 12
Cool on pan 5 minutes, then transfer to cooling racks.
Tips
Roasted Saigon cinnamon and roasted ginger provide noticeably deeper, more complex spice than standard versions; they're worth sourcing but regular varieties work adequately.
Cookie appearance when entering the oven determines final look. Roll dough pieces first for uniform, attractive results, or simply press balls slightly for rustic presentation.
Baking time varies by oven and cookie sheet material; start checking at 12 minutes for edge drying while center stays soft.
Good to Know
Airtight container at room temperature up to 5 days. Cookies crisp slightly as they cool; soften if stored in airtight container longer.
Dough logs wrap and refrigerate up to 3 days, or freeze up to 1 month. Thaw slightly before slicing and baking. Baked cookies freeze up to 3 months.
Serve at room temperature with coffee, tea, or milk. Warm briefly before serving for softer center.
Common Mistakes
Sugar both cookie faces to avoid pieces sliding across pan during baking; sugar one face and edges only.
Overbake to avoid loss of chewy center; watch for edges to dry while middle stays soft.
Skip chilling dough to avoid overspread; 30 minutes allows proper set before cutting.
Substitutions
Dairy-Free Swaps
General Alternatives
less complex flavor
milder profile
lighter flavor
FAQ
Can I use regular cinnamon and ginger instead of roasted?
Yes, substitute at 1:1 ratio. Flavor will be milder and less complex without the roasted notes, but cookies remain delicious.
What if my cookies spread too much or bake unevenly?
Ensure dough chills full 30 minutes before slicing. Use heavy-duty cookie sheets and rotate pans halfway through baking if your oven has hot spots.
How long do these cookies stay fresh?
Keep in airtight container at room temperature 5 days. Edges firm up over time; rewarm briefly or store in non-airtight container if you prefer softer texture.