Chewy Ginger Cookies
Chewy ginger cookies capture the essence of fall and the holiday season. A family tradition that's easy to make and full of festive flavor.
Ingredients
- •¾ cup unsalted butter (at room temperature)
- •1 cup granulated sugar
- •1 large egg (at room temperature)
- •¼ cup molasses (not blackstrap)
- •2 cups all purpose flour
- •2 tsp. baking soda
- •¼ tsp. cinnamon
- •½ tsp. powdered ginger
- •1 tsp. ginger paste
- •¼ tsp. cloves
- •¼ tsp. nutmeg
- •¼ tsp. allspice
- •½ cup turbinado sugar (for rolling cookies)
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the butter and sugar until fluffy. I like to do this in a stand mixer, but electric beaters or a wooden spoon will work.
- Add the egg and molasses and blend well.
- Sift or whisk the dry ingredients together and add to the wet. Mix until completely blended.
- Form or scoop balls the size of a small walnut. I like to use a 1 1/4 inch cookie scoop for uniform cookies. Roll each ball in turbinado sugar to coat.
- Place on an un-greased or parchment paper lined baking sheet 2" apart. Don't crowd your pans, these cookies will spread.
- Bake for 10-12 minutes, and let cool slightly on the pan before transferring to a rack to cool completely.
- Chewy ginger cookies will keep for up to a week at room temperature, and can be frozen for up to 3 months.
