Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chewy ginger cookies recipe. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
LOVE this Ginger Molasses Cookies recipe! These ginger cookies are perfectly soft and chewy, spiced with lots of ginger, cinnamon and cloves, easy to make, and irresistibly delicious. These delicious crispy and chewy ginger cookies with dark molasses will disappear faster than the half-hour it will take to make them. And however unlikely the recipe and the instructions give you perfect cookies.
Chewy Ginger Cookies Recipe is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Chewy Ginger Cookies Recipe is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have chewy ginger cookies recipe using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chewy Ginger Cookies Recipe:
- Make ready 3/4 cup Unsalted Butter, softened
- Prepare 1 cup Granulated Sugar, plus 1/4 cup, for rolling the cookies in
- Get 1/2 cup Molasses or Brown Sugar
- Make ready 1 large Egg
- Make ready 2 1/2 cups All-Purpose Flour
- Get 2 teaspoons Baking Soda
- Prepare 1/2 teaspoon Salt
- Prepare 1 teaspoon Ground Ginger
- Take 1 teaspoon Cinnamon
- Take 1/2 teaspoon Ground Cloves
Eat at least one warm right off the cooling rack with a tumbler of cold milk. These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team. I love ginger cookies and need to try these.
Steps to make Chewy Ginger Cookies Recipe:
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the molasses and the egg and mix well.
- In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves until well combined.
- Add the dry ingredients to the butter mixture and mix well.
- Preheat the oven to 350°F. Roll the cookie dough into 1.5 tablespoon sized balls (use a cookie scoop if you like), roll them in granulated sugar, and place 2 inches apart on a cookie sheet. Bake for 10-12 minutes, or until the edges are just set.
- Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for one week, or freeze for up to 3 months.
They have not been tested by our recipe team. I love ginger cookies and need to try these. They look extra chewy, and of course, extra large! Do you think crystallized ginger could be used in the batter or as a topping somehow? Fresh ginger and black pepper bring a kick to this classic cookie.
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