Chewy Ginger Cookies
Chewy Ginger Cookies are the ultimate fall and holiday cookie, full of warm spices and molasses, they're crisp on the outside and nice and chewy inside. They're so easy to make and your whole house will smell amazing.
Servings: 36 cookies
Ingredients
- 1 1/2 sticks 3/4 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2 cups flour will make flat cookies, if you prefer them puffier, use 2 and 1/4 cups
- 2 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp powdered ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- extra sugar for rolling
Instructions
- Set the oven to 350F
- Cream the butter and sugar until fluffy.
- Add the egg and molasses.
- Add the dry ingredients and mix until blended.
- Form or scoop balls the size of a small walnut. Roll in granulated sugar to coat.
- Place on an un-greased or parchment paper lined baking sheet 2" apart.
- Bake for 10-12 minutes, an let cool slightly on the pan before transferring to a rack.
Video
Notes
- There's no need to chill this dough before baking, but you can certainly make it ahead if you like.
- To freeze the dough I suggest scooping it out onto a baking sheet and freezing until the dough balls are solid. Then put the dough into a zip lock freezer bag. Thaw the dough balls before rolling and baking.