Chewy Ginger Cookies Recipe – Step by Step Guide: There is a certain enchantment that may be found in ginger cookies. The warmth of ginger, the sweetness of molasses, and the touch of spice all combine together to make a delectable treat that is suitable for every occasion. This delicacy is ideal for any occasion.
Chewy Ginger Cookies Recipe – Step by Step Guide
I am thrilled to be able to share with you today the recipe that I particularly enjoy using for chewy ginger cookies. These cookies have a chewy texture, are soft, and are loaded with flavor. No matter if you choose to indulge in these cookies with a cup of tea on an alone evening or to share them with loved ones during the holiday season, you can be assured that they will bring delight to your taste buds.
Ingredients
Wet ingredients
- ¾ cup (1 ½ sticks) unsalted butter at room temperature
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- ¼ cup molasses (not blackstrap)
Dry Ingredients
- 2 cups all purpose flour
- 2 tsp baking soda
- ¼ tsp cinnamon
- ½ tsp powdered ginger
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp allspice
Also See:
Thin Mint Cookies – learn with expert
Instruction
- Using parchment paper, line baking sheets and preheat the oven to 350 degrees Fahrenheit.
- Butter and sugar should be creamed together until frothy. It is my preference to use a stand mixer for this task; however, electric beaters or a wooden spoon will also do the trick.
- Blend the egg and molasses together after adding them. Whisk or sift the dry ingredients together, and then add them to the liquid ingredients. The mixture should be thoroughly combined.
- The size of a small walnut can be used to form or scoop out balls. For uniform cookies, I like to use a cookie scoop that is 1 1/4 inches in diameter. Use granulated sugar to coat each ball by rolling it in it.
- Place two inches apart on a baking sheet that has been lined with parchment paper or is not greased.
- Cook for ten to twelve minutes, then remove from the oven and allow to cool somewhat on the pan before moving to a rack to finish cooling there.
Note
- It is not necessary to refrigerate this dough before baking it, but you are free to create it ahead of time if you so like.
- I recommend scooping the dough out onto a baking sheet and then freezing it until the dough balls are frozen. This will allow you to freeze the dough.
- After that, place the dough in a freezer bag that has a zip lock. Before you roll out the dough balls and bake them, let them thaw.
- The cookies that have been cooked can also be frozen. Layers should be separated using waxed paper.
- You can create flat cookies using this recipe; but, if you want them to be puffier, add two and a quarter cups of flour.
Nutrition
- Serving: 1 cookie
- Calories: 134 kcal
- Carbohydrates: 19 g
- Protein: 1 g
- Fat: 6 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 0.3 g
- Monounsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Cholesterol: 23 mg
- Sodium: 141 mg
- Potassium: 68 mg
- Fiber: 0.3 g
- Sugar: 11 g
- Vitamin A: 189 IU
- Vitamin C: 0.01 mg
- Calcium: 12 mg
- Iron: 1 mg