Let's get right to it...the holiday season is full of indulgences. It's wise to avoid over indulging and keeping things in moderation. That being said, these soft & chewy ginger cookies are a perfect treat on a cold day. We hope you enjoy making and eating them. Maybe it will become a new tradition for your family!
Soft & Chewy Ginger Cookies
- 2¼ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 large egg
- ¼ cup molasses
- about ¼ cup sugar (just plain sugar, not powdered)
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Sift the flour, baking soda, salt, cinnamon, ginger, and cloves into a medium bowl and set aside.
- Beat the butter and brown sugar with an electric hand mixer on medium speed until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it.
- Spread the granulated sugar on a large piece of wax or parchment paper. Roll ¼ cup of dough between the palms of your hands into a 2-inch ball, roll the ball in the sugar, and place on one of the prepared baking sheets.
- Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
- Store in a tightly covered container at room temperature for up to 4 days