Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/3 cup unsulphured molasses
- 1 large egg, at room temperature
- 1 tsp vanilla bean paste
- 3/4 cup candied ginger, finely chopped
- 1/3 cup turbinado sugar, for rolling
Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and kosher salt.
In a large bowl, use a hand mixer to beat the room-temperature butter until it’s creamy. Add the granulated and dark brown sugars and beat for another ~2-3 minutes, until the mixture is fluffy.
Mix in the molasses until it’s fully incorporated. Then, beat in the egg and vanilla bean paste on low speed until just combined.
Add the dry ingredients to the wet ingredients and mix on low speed until a sticky dough forms. Fold in the finely chopped candied ginger with a spatula.
Chill and Bake the Cookies
Use a cookie scoop to portion the dough into balls, about 3 tablespoons each, and place them on a parchment-lined plate or small baking sheet. The dough will be very sticky at this point.
Chill the dough balls in the fridge for ~20-30 minutes, just until they are firm enough to handle without sticking to your hands.
While the dough chills, preheat your oven to 350F and line a separate, large baking sheet with parchment paper. Pour the turbinado sugar into a small bowl.
Once chilled, roll each dough ball between your palms to make it smooth, then roll it in the turbinado sugar to coat completely.
Place the sugar-coated balls on the prepared baking sheet, leaving about 2-3 inches of space between them.
Bake for ~12-14 minutes. The cookies will puff up and the tops will crack. They’re done when the edges are set but the centers still look slightly underdone.
Let the cookies cool on the baking sheet for at least 10 minutes; they will set up and become chewier as they cool.
Chewy Ginger Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1/3 cup unsulphured molasses
- 1 large egg at room temperature
- 1 tsp vanilla bean paste
- 3/4 cup candied ginger finely chopped
- 1/3 cup turbinado sugar for rolling
Instructions
- Whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl.
- Beat butter until creamy, then beat in granulated and brown sugars until fluffy, about 3 minutes.
- Mix in molasses, then beat in egg and vanilla on low until just combined.
- Mix dry ingredients into wet ingredients on low speed until dough forms. Fold in candied ginger.
- Scoop dough into 3-tablespoon balls onto parchment-lined plate.
- Chill dough balls 20-30 minutes until firm enough to handle.
- Preheat oven to 350F. Line baking sheet with parchment.
- Roll chilled balls smooth, coat in turbinado sugar, place on baking sheet 2-3 inches apart.
- Bake 12-14 minutes until edges set but centers slightly underdone.
- Cool on baking sheet 10 minutes until set.
Notes
