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: 24 cookies
Equipment
- 1 1/4 inch cookie scoop (optional)
Ingredients
wet ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- 1/4 cup molasses (not blackstrap)
dry ingredients
- 2 cups all purpose flour
- 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
Instructions
- Set the oven to 350F 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 granulated sugar to coat.
- Place on an un-greased or parchment paper lined baking sheet 2" apart.
- Bake for 10-12 minutes, and let cool slightly on the pan before transferring to a rack to cool completely.
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.
- You can also freeze the baked cookies. Separate layers with waxed paper.
- This recipe makes flat cookies, if you prefer them puffier, use 2 and 1/4 cups flour.