Chewy Ginger Cookies
A soft, chewy version of your favorite spiced gingersnap cookies!
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Cost: $
Servings: 3 Dozen
Equipment
- 1 oz. portion scoop
Ingredients
- 4 cups All-purpose flour
- 2 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground cloves
- 1 tsp Ground ginger
- 1 1/2 cups Unsalted butter, softened
- 1 1/2 cups Granulated sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 1/2 cup Molasses
- Coarse sugar, for rolling, optional
Instructions
- Preheat the oven to 375 degrees F. Grease or line a baking sheet, set aside.
- In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger. Set dry ingredients aside.
- In the bowl of a hand or stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, 3-4 minutes. Add in the molasses, mix until combined. Add in the eggs, one at a time, and the vanilla.
- Scrape down the sides of the bowl and add in the dry ingredients. Mix until fully combined. Chill for 20-30 minutes, or overnight if needed*.
- Use a 1 oz. portion scoop to scoop even size scoops of dough. Roll in coarse sugar and arrange 2" apart on the prepared baking sheet. Bake at 375 for 8-10 minutes. The cookies will still be very soft, allow to cool slightly on the baking sheet before transferring to a cooling rack.
- Enjoy immediately or store in an airtight container for up to a week!
Notes
*If chilling the dough overnight, allow to come to room temperature slightly before scooping and baking.