Chewy Ginger Cookies

These cookies are a staple in our kitchen.  It’s just one of those recipes, where you always seem to have everything on hand, and they’re always, ALWAYS good.

I got the recipe from AllRecipes.com and they are absolutely delish.  Like, maybe, you make them when no one is home, then open all the windows and air the house out so no one knows you made them thus you can keep them all to yourself kind of delish.

The best part though, is the texture.  They have a bit of a crunch on the outside, and they are soooo chewy in the middle.  And they stay chewy in the middle, for like, a long time.  As long as they can last without being devoured anyway.

So you make your batter, then make little cookie batter balls, roll them in sugar, pop them in the oven and they come out looking like this.

If you know me at all, you’ll know I chose that picture in particular, because it looks like a bum.  Anyway, then they flatten out a little and they look like this…

Then, your pickiest eater takes a bite of one and it looks like this…

SOLD! By the 4-foot hipster with a grin!

Anyway, I suggest that you make them immediately.  Here’s how.

To make 24 of these fantastic little disks you’ll need:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened (I use butter, but they come out a little flatter)
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar
 Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container, or eat directly off the cooling rack like I do.

Enjoy!

Lora

 

 

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