Is there anything that says Christmas more than ginger cookies? It’s that time of year that everyone wants a ginger cookie or two. Several years ago I was determined to find that perfect, easy, and traditional recipe. With several experiments in the kitchen, polling friends, and conducting my own taste tests, I found the recipe I give to you now. You still have several weeks to enjoy this holiday classic. Your family, friends, and coworkers will thank you! -Amanda
Chewy Ginger Molasses Cookies
2 1/4 cups all-purpose flour
2 t baking soda
1/4 t salt
1 t ground cinnamon
1 t ground ginger
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1 extra large egg
1 t vanilla
1/4 cup regular unsulphured molasses
1 cup granulated sugar
Preheat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside. Sift flour, baking soda, salt, cinnamon, and ginger into a medium bowl. Set aside.
Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg, vanilla, and molasses, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing. Mix in flour mixture on low speed. The batter will be rather stiff.
Place some granulated sugar on a small plate. Use a 1/4 cup measuring cup to form 1/4 cup portions of dough. Or I have been using a cookie dough scoop to make a little smaller cookies. Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six (large) or nine (small) sugared balls on each baking sheet, spacing evenly, because they will spread during baking. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
Bake for 9- 10 minutes, or until the cookies have spread and are slightly firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
Makes 20-22 large (1/4 cup) cookies or 37-30 (dough scoop measurement) cookies