Chewy Ginger Cookies
So if you’re looking to give cookies away this holiday season, take these chewy ginger cookies for a spin. There’s a reason they are a holiday favorite! They’re delicious too! Bake a batch and get into the holiday spirit.
NUTRITIONAL INFO: per serving (48 servings)
| Calories | 106 |
| Carbohydrates | 17 g (6%) |
| Fat | 4 g (7%) |
| Protein | 1 g (2%) |
| Saturated Fat | 2 g (9%) |
| Sodium | 66 mg (3%) |
| Polyunsaturated Fat | 1 g |
| Fiber | 0 g (1%) |
| Monounsaturated Fat | 1 g |
| Cholesterol | 9 mg (3%) |
Chewy Ginger Cookies Recipe
Ingredients
↪2 ¹/₄ cups all purpose flour↪1 teaspoon baking soda
↪¹/₄ teaspoon salt
↪2 teaspoons ground ginger
↪³/₄ teaspoon ground cinnamon
↪¹/₂ teaspoon ground cloves
↪³/₄ cup unsalted butter, softened
↪¹/₂ cup granulated sugar
↪¹/₂ cup packed brown sugar
↪1 large egg, room temperature
↪1 tablespoon fresh orange juice
↪Zest of 1 orange
↪¹/₄ cup light molasses (optional)
↪2 tablespoons granulated sugar for coating
Instructions
- In a large bowl, sift 2 ¹/₄ cups flour, 1 teaspoon baking soda, ¹/₄ teaspoon salt, 2 teaspoons ground ginger, 3/4 teaspoon ground cinnamon and ¹/₂ teaspoon ground cloves. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream ³/₄ cup butter, ¹/₂ cup granulated sugar, ¹/₂ cup brown sugar until creamy and significantly paler in color (about 3 minutes on medium-high speed).
- Add the egg and beat until well incorporated. Then add 1 tablespoon orange juice, orange zest, ¹/₄ cup light molasses and stir until combined. Scrape the bottom and sides of your bowl as needed.
- Add your flour mixture in 3 parts and stir until each addition is incorporated.
- Cover your bowl with plastic wrap and refrigerate for at least an hour. When you're ready to bake, preheat your oven to 350⁰F.
- Scoop the dough into 1 inch balls and thoroughly coat in granulated sugar before placing on your cookie sheet. The cookies will spread so space them about 2-3 inches apart.
- Bake for 8-10 minutes or until the edges are starting to get crispy. Cool slightly on the cookie sheet (about 2 minutes) before transferring to a wire rack to cool completely.
