Chewy Ginger Cookies

Adapted from: Heather Erhart

Serves: 24

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:
1.5 cup flour (or GF alternative)
1.5 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

1 tsp baking / bicarb soda

113 g (8 tbsp) unsalted butter, softened (or DF alternative)
1/2 cup sugar
1 large egg

1/4 cup molasses

caster sugar (for rolling dough balls in)

When I think of ginger cookies, I envision "ginger snaps". And from memory--have they ever snapped? They've been somewhere between delicate ginger tea cookie and hearty gingerbread person. These defy and they resent any form of the words 'crispy' 'snappy' or 'crunchy'. 

They are a melt-in-the-mouth soft, chewy, warm ginger hug. I love these cookies because they show off the beauty of ginger + molasses in a delicious few bites. Ginger lovers will go wild for these, ginger likers will appreciate them, and everyone else can choose a different mouth-watering cookie from my blog like this peanut buttery goodness or this chocolate heaven. 

Ingredients:

1.5 cup flour
1.5 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

1 tsp baking / bicarb soda

113 g (8 tbsp) unsalted butter, softened
1/2 cup sugar
1 large egg

1/4 cup molasses

caster sugar (for rolling dough balls in)

Directions:
1. Preheat the oven to 177 C / 350 F and line a baking sheet with parchment paper. 

2. In a small/medium bowl, stir together the flour, ginger, cinnamon, cloves, salt, and baking / bicarb soda and set aside. 

3. In a medium bowl, use an electric mixer to cream the butter and sugar until light and fluffy (2-3 minutes). 

4. To the mixture, add the egg and molasses until just mixed in. 

5. Add the flour mix to the batter and stir in until it is well incorporated and no longer lumpy. 

6. Using a few spoons, scoop out dough into 1"-1.5" diameter balls and roll in caster sugar. 

7. Place the dough balls on a baking sheet about 2" apart. If desired, gently pat down the top of the dough just slightly.

8. Bake until the cookies are set (10 minutes). 

9. Cool the cookies and store in an airtight container.