Warm spices and molasses make Chewy Ginger Cookies the perfect fall and holiday cookie. They're crisp on the outside and chewy inside. Your house will smell great and they're easy to make.
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Ingredient
WET INGREDIENTS– ¾ cup (1 ½ sticks) unsalted butter at room temperature– 1 cup granulated sugar, plus extra for rolling– 1 large egg, at room temperature– ¼ cup molasses (not blackstrap)DRY INGREDIENTS– 2 cups all purpose flour– 2 tsp baking soda– ¼ tsp cinnamon– ½ tsp powdered ginger– ¼ tsp cloves– ¼ tsp nutmeg– ¼ tsp allspice
Ingredient
Preheat the oven to 350F and put parchment paper on baking sheets. Mix the sugar and butter together until they are light and fluffy.
Step 1
Step 1
Instructions
You can use electric beaters or a wooden spoon, but I like to use a stand mixer.
Step 2
Step 2
Mix the egg and sugar in well.
Mix the dry ingredients with a sieve or a whisk, then add them to the wet ones. Mix until everything is well combined.
Step 3
Step 3
Make balls about the size of a walnut. A 1 1/4-inch cookie scoop works well for making cookies that are all the same size.
Step 4
Step 4
Cover each ball with white sugar by rolling it in it. Place two inches apart on a baking sheet that hasn't been greased or that has parchment paper on it.
Step 5
Step 5
After 10 to 12 minutes in the oven, let the cake cool a bit on the pan before moving it to a rack to cool fully.