Description
Chewy ginger cookies rolled in cinnamon sugar.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/3 cup molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar, for rolling
- 2 tablespoons ground cinnamon, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- In a separate bowl, whisk together the flour, ground ginger, baking soda, 1/2 teaspoon cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a shallow dish, combine the 1/2 cup granulated sugar and 2 tablespoons cinnamon for rolling.
- Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American