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 Cookies
1 1/2 cupsunbleached all-purpose flour
1 level teaspoonbaking soda
1/2 cuplight brown sugar
4 tablespoonsunsalted butter, slightly melted
1 teaspoonginger spice
1 teaspoonpumpkin spice
3 ouncescrystallized ginger, chopped fine
2 ounceswhite 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.