Chewy Gingered Up Cookies

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If you haven’t noticed already, I love warm spices. I think that they are so comforting and work in both savory meals, as well as sweet baked goods. While perusing my recipe collection on a cold stormy autumn day, I realized that I hadn’t yet mastered a good, chewy ginger cookie that was full of those warm spices. Every attempt that I made ended up failing. Either the cookies came out too dry and crumbly or they came out too moist and undone tasting. So, I went back to the drawing board and started testing and finally got it right with these Chewy Gingered Up Cookies that are sweet and spicy perfection. They have the perfect texture that a good cookie should have. They have a glamorous crackled exterior with a soft, moist, and chewy interior that will make you want to eat a dozen in just one sitting. Also, all of the flavors from the spices that go in make them feel and taste super sophisticated. If you have a list of must-try cookies (if you don’t, you should), these should for sure go on the top of that list. 

INGREDIENTS

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1 teaspoon salt

  • 3/4 cup unsalted butter, softened

  • 1 cup sugar (plus more for rolling)

  • 1/4 cup molasses

  • 1 teaspoon vanilla extract

  • 1 egg

METHODS

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper. 
  2. Sift the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt into a bowl and set aside.
  3. In a large mixing bowl, cream together the butter and sugar with a hand mixer or stand mixer until light and fluffy. 
  4. Beat in the molasses, vanilla, and egg until light and creamy. 
  5. With a spatula, stir in the sifted ingredients until just blended.
  6. Scoop cookie dough by the rounded tablespoons. Roll into the additional sugar and place onto the prepared cookie sheets, keeping them a few inches apart.
  7. Bake for 13 to 15 minutes in the preheated oven or until the edges are lightly toasted.
  8. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
  9. Enjoy!