Chewy Ginger Cookies
Complete your cookie tray with these soft, sweet and flavourful Chewy Ginger Cookies made with molasses as well as ground and candied ginger.
Dessert, Dessert/ snack
Adapted from Fine Cooking
unbleached all-purpose flour
packed brown sugar
at room temperature
finely chopped crystallized ginger
extra granulated sugar for rolling the cookies in
In a bowl, combine the flour, ground ginger, ground cinnamon, cloves, baking soda, and salt. Whisk until blended, set aside.
In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until light and creamy, about 3 minutes.
Add the egg, molasses, and crystallized ginger; beat well.
Add the dry ingredients and mix on low speed until well blended and the dough is well mixed.
Chill the dough in the refrigerator for approximately half an hour to an hour.
Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
Position a rack in the middle of your oven and then preheat it to 350°F.
Pour approximately 1/3 cup granulated sugar into a shallow bowl.
Using a number 50 cookie scoop, scoop the dough and shape into balls.
Roll each ball into the granulated sugar to coat. Set the balls 2 inches apart on the prepared sheet pans.
Bake until the cookies are puffed and the bottoms are lightly browned, about 9-10 min.
The cookies should feel dry to the touch but still soft inside.
Let the cookies cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely.
When cool, store the cookies in airtight containers.
These cookies are great for freezing, just wrap them up well and store them in an airtight container. Remove the cookies from the freezer a couple of hours before serving them.
Chewy Ginger Cookies https://www.sweetandsavourypursuits.com/chewy-ginger-cookies/