Chewy Ginger Cookies
Crunchy outside, chewy inside, sweet and spicy goodness of ginger throughout. We used one-third as much butter as some recipes call for.
Chewy Ginger CookiesMakes 24 cookies
- 1 1/2 cups unbleached all-purpose flour
- 1 level teaspoon baking soda
- 1 pinch salt
- 1/2 cup light brown sugar
- 4 tablespoons unsalted butter, slightly melted
- 1 whole egg
- 3 tablespoons molasses
- 1 teaspoon ginger spice
- 1 teaspoon pumpkin spice
- 3 ounces crystallized ginger, chopped fine
- 2 ounces white granulated sugar
Prep time: 10 minutes
Total time: 1 hour 20 minutes, plus cooling time
Preheat oven to 350 degrees Fahrenheit.
In mixing bowl combine flour, baking soda and salt. Stir to ensure consistency.
In a second mixing bowl, combine sugar, butter, egg and molasses. Stir until texture is creamy and dark brown, about 2 minutes.
Pour contents of second bowl into the first. Then rinse hands with cold water and knead contents into a large ball, about 3 minutes. Add all the ginger. Rinse hands again and knead ingredients until dough is of an even consistency. If dough is too sticky add a bit more flour. Let stand for 60 minutes.
Rinse hands in cold water. Pinch a piece of dough and roll in granulated sugar. Gently press dough between your palms. Lightly grease two foil-lined baking sheets. Place cookie dough 2 inches apart. Place on middle rack and bake for 10 to 12 minutes, less for more chewiness. Cool before serving.