Chewy Ginger Cookies
This afternoon I was feeling like a chewy, really gingery cookie with a crunchy sugary outer shell.
I love that this recipe doesn’t call for any chilling before the baking and also doesn’t call for shortening as so many other chewy ginger cookies do. You can find the original recipe (I’ve made some very slight adaptations) at chindeep.com I found the link to this recipe via pinterest!
If you’re not already following my boards on pinterest but would like to see what I’m inspiring to do, you can follow me HERE. I will try not to be ashamed of how much time I spend browsing pinterest!
Chewy Ginger Cookies makes 2.5 dozen cookies
2 1/2 cups all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tbsp ground ginger (chopped crystalized ginger would be an amazing addition as well)
- 3/4 cup unsalted butter, room temp
- 1 cup light brown sugar
- 1 tbsp vanilla extract
- 1 egg
- 1/4 cup molasses
- 1/4 cup granulated sugar for rolling cookies
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Sift together the first 5 ingredients and set aside.
Cream the butter and sugar together until light in colour and fluffy (usually 2-3 minutes)
Add the vanilla, followed by the egg and molasses. Continue mixing until well combined., scrape down the sides and bottom of the bowl to be sure everything is properly mixed.
Mix in the dry ingredients until combined.
Using a medium sized cookie scoop (about 2 tbsp) create balls of dough and toss them into the sugar. You could also scoop and roll these by hand but the cookie scoop alleviates the mess!
Place the cookies 12 to a pan, leaving room for the cookies to spread. Very slightly flatten the cookies with the palm of your hand.
Bake 12-14 minutes. The cookies should be crackled and look slightly under baked in the middle.
Cool on the pan for 5 minutes before removing to wire racks to cool completely.