Chewy Ginger Cookies
These cookies have a soft, deeply chewy texture that comes from the combination of molasses and dark brown sugar. They are heavily spiced and studded with chunks of candied ginger. Chilling the dough briefly is key to making it manageable enough to roll.
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
Cookies will puff up and crack during baking. They become chewier as they cool.
Like this recipe? Rate & comment below!