Chewy Ginger Cookies

Some prefer their ginger cookies snappy, but I always enjoy a chewy texture. This recipe is packed full of holiday-time spices!

Chewy Ginger Cookies

Ingredients 

• 3/4 cup butter, softened
• 1 1/4 cup sugar 
• 1 egg
• 1/4 cup molasses 
• 2 1/4 cup flour
• 1 tsp baking soda
• 1/4 tsp salt 
• 1 1/2 tsp dry ginger
• 3/4 tsp cinnamon
• 1/2 tsp cloves

Cream together butter and 1 cup of sugar on high speed. Scrap down the bowl, and add the egg. Beat on medium speed. Scrape down the bowl and add the molasses. Combine on medium speed. 

Sift together the flour, soda, salt, and spices. On low speed, slowly add the flour mixture to the butter mixture. Beat on medium speed until all ingredients are well incorporated. 

Chill in the fridge for at least 1 hour.

Preheat oven to 350F.

Using a small ice cream scoop, drop a ball of the cookie dough into the reserved 1/4 cup of sugar. Ensure the dough ball is completely covered in the sugar. Place the ball on a greased baking sheet. Repeat with the remaining dough. Place the dough balls about 2 inches apart. 

Using a drinking glass, gently flatten each ball until it's about 1/2 inch thick. 

Bake for 9 to 10 minutes until the edges of the cookies are golden brown. Allow 10 to 15 minutes to cool on the pan.

Makes 2 dozen cookies

Notes from the Chef:

-If baking multiple pans at a time, rotate the pans from bottom to top shelf half way through the baking time to ensure even cooking

-Dough can be kept in the freezer for fresh cookies at a moments notice during the holidays!