When you've first gotten married, the holiday season is particularly fun as you're learning about your spouse's family traditions and treats. Some make absolutely no sense to the other. Like why on earth would something titled "Knokel Soup" serve as a precursor to each of your holiday meals?? Others, you're immediately willing to adopt because they're just so fabulous. These Chewy Ginger Cookies are just that.
My husband's grandmother wasn't much a kitchen extraordinaire. I'm told she once served cheese and crackers and called it dinner. But she did pass down this Ginger Cookie recipe and for that, I am thankful!
I'm not one for ginger snaps. Bit too, well, snappy for my liking. But I love the flavor profile. So when these Chewy Ginger Cookies were introduced into my life, I fell in love. I've updated the technique just a touch for perfectly thin, chewy, and sparkly cookies. But otherwise, these cookies have Gooma Barnes written all over them!
Chewy Ginger Cookies
Ingredients
· 3/4 cup butter, softened
· 1 1/4 cup sugar
· 1 egg
· 1/4 cup molasses
· 2 1/4 cup flour
· 1 tsp baking soda
· 1/4 tsp salt
· 1 1/2 tsp dry ginger
· 3/4 tsp cinnamon
· 1/2 tsp cloves
Cream together butter and 1 cup of sugar on high speed. Scrap down the bowl, and add the egg. Beat on medium speed. Scrape down the bowl and add the molasses. Combine on medium speed.
Sift together the flour, soda, salt, and spices. On low speed, slowly add the flour mixture to the butter mixture. Beat on medium speed until all ingredients are well incorporated.
Chill in the fridge for at least 1 hour.
Preheat oven to 350F.
Using a small ice cream scoop, drop a ball of the cookie dough into the reserved 1/4 cup of sugar. Ensure the dough ball is completely covered in the sugar. Place the ball on a greased baking sheet. Repeat with the remaining dough. Place the dough balls about 2 inches apart.
Using a drinking glass, gently flatten each ball until it's about 1/2 inch thick.
Bake for 9 to 10 minutes until the edges of the cookies are golden brown. Allow 10 to 15 minutes to cool on the pan.
Makes 2 dozen
Gluten Free Friendly!
Use a gluten free flour blend. For this recipe, I prefer Cup4Cup.
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