Soft and Chewy Ginger Cookies
Yield: 2 dozen
 
Ingredients
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup butter, softened (1½ sticks)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • ½ cup candied ginger* chopped into bits.
  • 2 tablespoons raw sugar for rolling (white sugar works too)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then mix in the water and molasses.
  4. Gradually mix the sifted ingredients into the molasses mixture. Stir in the candied ginger.
  5. Chill dough for 15 minutes to make it easier to handle.
  6. Shape dough into 1 inch sized balls, and roll them in the raw sugar. Place the cookies 2 inches apart onto a parchment or silpat-lined cookie sheet, and flatten slightly.
  7. 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.
Notes
*Candied Ginger can be found at your basic grocery store, but if you can't find it- I made it from scratch here.
Recipe by The Baker Chick at https://www.thebakerchick.com/soft-and-chewy-ginger-cookies/