All
,

Dessert
,

Recipes

Chewy
Ginger

Cookies

By Casa de Suna

Published Dec 03

There’s

nothing

quite

like

a

chewy

ginger

cookie,

fresh

from

the

oven,

but

these

ones

also

taste

just

as

good

the

next

day.

The cookies will have a crackly edged and a beautifully spiced flavor–and don’t be put off by the black pepper, it makes the ginger flavor pop even more.

How

to

Make

It

Difficulty: Easy

Overall Time: 1 hr

Prep Time: 20 min

Cook Time: 20 min + cooling time

Serves: Makes 24 cookies

Ingredients

½ cup unsalted butter, softened
¾ cup dark brown sugar
½ cup granulated sugar, divided
⅓ cup fancy molasses
1 egg
2 ¼ cups all-purpose flour
1 tbsp ground ginger
1 ¼ tsp baking soda
1 tsp cinnamon
½ tsp kosher salt
½ tsp freshly ground black pepper

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Add butter, brown sugar, and ¼ cup of granulated sugar to the bowl of a stand mixer. Beat at medium speed until pale and fluffy, approximately 3 minutes. Scrape down sides of bowl. Then, add molasses and egg. Beat at medium speed until well combined, about 1 minute.
Meanwhile, whisk flour with ginger, baking soda, cinnamon, salt, and pepper in medium bowl.
Stir flour-mixture into butter-mixture by hand, using a spatula, until combined.
Scoop twelve 2 tbsp portions, then roll each portion into a ball. Roll each ball of dough in remaining ¼ cup granulated sugar. Arrange on one baking sheet, 2-inches apart.
Bake until the tops crackle, approximately 9 to 12 minutes.
While the first sheet of cookies bakes, scoop and roll remaining 12 dough balls in sugar then arrange on second baking sheet. Repeat baking.
Transfer baking sheets to a wire rack. Cool cookies completely on the sheet, about 20 minutes.

How

to

Store

It

Cookies will keep well in an airtight container at room temperature for up to 5 days.

Kitchen

Tips

For a more sparkly cookie, replace the ¼ cup granulated sugar for rolling with ½ cup sparkling sugar or turbinado sugar.

Make cookie scooping as easy as possible with a spring-loaded cookie scoop. You will need a 1-oz scoop for this cookie size. This scoop size is often labeled #30.

You can use an electric hand mixer in place of a stand mixer for this recipe. Alter the order of steps: First, combine the flour with spices and baking soda. Set aside while you beat the butter and egg-mixture.