Description
Soft and chewy ginger molasses cookies, packed with festive flavor, studded with crystalized ginger and irresistibly chewy.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup molasses
- 1 large egg
- 1/4 cup crystalized ginger, finely chopped
- Granulated sugar, for rolling
Instructions
- In a medium size bowl, whisk together flour, baking soda, spices and salt.
- Using a stand mixer with the paddle attachment, or a hand mixer, beat together butter and sugars until well creamed and fluffy. Beat in molasses and egg. Gradually add in dry ingredients until evenly mixed in. Stir in chopped crystalized ginger.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper or silicon baking sheets.
- Roll dough into tablespoon sized balls. In a small bowl add granulated sugar, and roll each ball to completely cover in sugar. Place dough balls onto prepared baking sheet, 8 per sheet, evenly spaced.
- Bake 9-10 minutes, until the cookies begin to slightly crackle on top (they will continue to crinkle as they cool). Let cool for a few minutes on the baking sheet, then remove cookies and allow to cool completely.
Keywords: cookies, ginger