Chewy Ginger Cookies Recipe
Chewy Ginger Cookies Recipe

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chewy ginger cookies recipe. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chewy Ginger Cookies Recipe is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Chewy Ginger Cookies Recipe is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have chewy ginger cookies recipe using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chewy Ginger Cookies Recipe:
  1. Prepare 3/4 cup Unsalted Butter, softened
  2. Prepare 1 cup Granulated Sugar, plus 1/4 cup, for rolling the cookies in
  3. Take 1/2 cup Molasses or Brown Sugar
  4. Get 1 large Egg
  5. Take 2 1/2 cups All-Purpose Flour
  6. Prepare 2 teaspoons Baking Soda
  7. Get 1/2 teaspoon Salt
  8. Make ready 1 teaspoon Ground Ginger
  9. Prepare 1 teaspoon Cinnamon
  10. Make ready 1/2 teaspoon Ground Cloves
Instructions to make Chewy Ginger Cookies Recipe:
  1. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  2. Add the molasses and the egg and mix well.
  3. In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves until well combined.
  4. Add the dry ingredients to the butter mixture and mix well.
  5. Preheat the oven to 350°F. Roll the cookie dough into 1.5 tablespoon sized balls (use a cookie scoop if you like), roll them in granulated sugar, and place 2 inches apart on a cookie sheet. Bake for 10-12 minutes, or until the edges are just set.
  6. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for one week, or freeze for up to 3 months.

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