Chewy Ginger Cookies
Soft and chewy cookies with warm spices and brown sugar.
Servings 16 cookies (large)
Ingredients
- ½ cup unsalted butter 1 stick
- ½ cup brown sugar packed
- 2 tbsp molasses
- 2 tbsp white sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ tsp baking soda
- ½ tsp table salt
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- a pinch nutmeg optional
- ¼ cup white sugar for rolling the cookie dough pre-baking
Instructions
- In a large bowl, cream together the butter, brown sugar, 2 tablespoons white sugar and molasses.
- Add egg and vanilla and whisk until incorporated.
- In another bowl combine flour, baking soda, cinnamon, ginger, cloves and nutmeg (if using) and stir well.
- Add flour mixture, half at a time, stirring between each addition.
- Refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 350 degrees.
- Scoop out 2 tablespoons of dough and shape into a ball. Roll in the reserved 1/4 cup white sugar and place on baking sheet.
- Using the back of a fork, create a criss cross design on top of the cookie dough ball. Repeat until you have filled your cookie sheet with 6 dough balls.
- Bake until just golden around the edges but still soft in the middle, about 8 to 9 minutes. Please don't overbake or the cookies won't be chewy.
- Remove the cookies from the baking sheet and cool on a cooling rack for 5 to 10 minutes.