If you like the spiciness of a ginger snap combined with the chewiness of a classic molasses cookie, these old fashioned ginger cookies are for you. Redolent with cinnamon and plenty of ginger, they’ll remind you of cookies your grandmother made.
Best of all, the cookie dough is made with cold butter. So, there’s no waiting for it to soften. A generous roll in granulated sugar gives these cookies a crackling top that makes them a beautiful addition to any cookie plate.
Chewy Ginger Cookies
By Lori & Paul
Makes 3 dozen cookies
¾ cup (1 ½ sticks) cold butter, chopped into pieces
1 cup brown sugar
¼ cup molasses
2 ½ cups flour
¼ teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
2/3 cup granulated sugar
Preheat oven to 375°F.
Using an electric mixer with a paddle attachment, mix cold butter, sugar, egg and molasses on medium-low speed until thoroughly combined.
In a separate bowl, stir together flour, salt, baking soda, cinnamon and ginger. Gradually stir dry ingredients into butter mixture.
Roll one tablespoon of dough into a ball and roll it in granulated sugar to coat. Place dough balls on a parchment lined cookie sheet, leaving 1 ½ inches between each cookie. Bake for 10-12 minutes.
Cool cookies for 5 minutes before removing from cookie sheet and transferring to a rack to cool completely.
baking, Christmas, cookie, holiday
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