- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 cup unsalted butter at room temperature, cut into cubes
- 2 large eggs
- 1 tablespoons vanilla extract
- 4 tablespoons chopped crystallized ginger
Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, salt, nutmeg, baking soda, cinnamon, and ground ginger. In a different mixing bowl, add the sugar, brown sugar and butter. With an electric mixer, beat until fluffy, about 2 minutes. Add eggs 1 at a time until well incorporated. Scrape the bottom of the mixing bowl with a rubber spatula, add the vanilla extract and the crystallized ginger and mix well. Once the wet ingredients are incorporated, add the flour mixture in batches. Mix until the dough begins to form into a ball. Using an ice cream scoop, place the dough onto 2 parchment-lined sheet pans about 2 inches apart. Press the dough with the back of a spoon. Bake for 12 to 13 minutes. When the cookies are done, transfer them to a wire rack to cool.