Soft & Chewy Ginger Cookies

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 3 3/4 cups All-purpose flour
  • 1 tbsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 1/2 cups Granulated sugar
  • 3/4 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1 1/4 cups Butter, unsalted

Found on fivehearthome.com

Description

Directions

• In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and cloves until well combined. In another large bowl, use an electric mixer to beat the butter until creamy. Add the 1 1/2 cups sugar and beat on medium-high for a few minutes until light and fluffy. Mix in the eggs and molasses until smooth. With the mixer on low speed, gradually blend in the flour mixture until just combined. Cover and refrigerate the cookie dough for at least 1 hour.
• Adjust oven rack to center position and preheat oven to 350°F. Line baking sheets with parchment paper and set aside. Pour remaining 1 cup of sugar into a bowl. Use a tablespoon (or a tablespoon-sized cookie scoop) to scoop a heaping tablespoon of cookie dough and form it into a ball. Roll in sugar until evenly coated on all sides and place on the cookie sheet. Repeat until the cookie sheet is full, with cookie dough balls spaced 2 inches apart. Place the cookie sheet in the freezer for 5 minutes, and then bake for 8 to 11 minutes until the cookies start to crinkle in the center and darken around the edges. Cool on the cookie sheet for 5 minutes before using a thin spatula to carefully transfer them to a rack to finish cooling. (Repeat this process on fresh cookie sheets until all of the dough has been used.)