These gingerbread cookies are soft and chewy on the inside, and sweet and crunchy on the outside (because they're rolled in sugar).
I make a triple (!) batch of these cookies at Christmas and freeze them. They keep really well in the freezer and you can stack layers of them easily so they also travel really well without sticking.
Chewy Ginger Cookies
3/4 cup butter, room temperature
1 cup sugar
1/3 cup fancy molasses
1 egg
2 1/4 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp salt
1 cup coarse white sugar (try a bulk food store for this - it's usually in the same section as all the cake sprinkles and spices)
**If you can't find coarse white sugar, golden coarse sugar works fine (called "Sugar in the Raw")
Directions:
In a large bowl, cream the butter and sugar together. Add molasses and mix well. Add the egg and blend till smooth.
In a separate bowl, sift together the flour, baking soda, spices and salt. Stir into butter mixture.
Cover the bowl and refrigerate about an hour or till the dough is firm.
When ready to bake, preheat oven to 350 degrees. Use a teaspoon to measure dough and shape into balls (I like using my small ice cream/cookie scoop but any spoon will do). Roll balls of dough in coarse sugar and place 2 inches apart on a cookie sheet. Bake about 10 minutes or until tops are cracked and edges are firm, but the centres should be slightly underbaked. This will ensure that the cookies turn out chewy!
No comments:
Post a Comment