Description
These chewy ginger cookies are a delightful treat featuring warm spices like ground ginger and cinnamon, with a rich molasses flavor and a soft, tender texture. Perfect for holidays or any time you crave a comforting, spiced cookie.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar (plus extra for rolling)
- 1 large egg, room temperature
- 1/4 cup unsulfured molasses
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a separate mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, creating a creamy base for the cookies.
- Add Egg and Molasses: Incorporate the room temperature egg and molasses into the butter and sugar mixture, mixing thoroughly until fully combined for rich flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Shape and Sugar Coat Dough: Scoop dough into approximately 1 tablespoon-sized balls. Roll each ball in extra granulated sugar for a sweet, slightly crunchy coating, then place them about two inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft, giving the cookies a chewy texture.
- Cool: Remove the cookies from the oven and allow them to cool on wire racks to prevent sogginess and help them firm up perfectly.
Notes
- Ensure butter is softened to room temperature to properly cream with sugars.
- Do not overbake to maintain a chewy center; cookies will firm as they cool.
- Storing cookies in an airtight container helps preserve freshness and chewiness.
- For extra flavor, chill the dough for 30 minutes before baking.
- This recipe yields about 24 cookies, each approximately 1 tablespoon in size.
