Directions for: Chewy Ginger Cookies
Ingredients
2 cups all-purpose flour, sifted
2 tsp baking powder
tsp salt
tsp ground cinnamon
tsp allspice
tsp freshly ground black pepper
2 tsp ginger, freshly grated
cup (1 1/2 sticks) unsalted butter, room temperature
1 cup granulated sugar, plus more for rolling
cup + 1 Tbsp fancy molasses
1 large egg
Directions
1. In a medium bowl combine flour, baking powder, salt, ginger, cinnamon, allspice, and pepper.
2. In an electric mixer, cream the butter, sugar, and 1 Tbsp of molasses on medium speed until it reaches a fluffy consistency. Turn down the speed and add the rest of the molasses and egg. Continue mixing until everything is well incorporated.
3. Carefully add the dry ingredients and continue mixing until just blended. Cover the bowl with plastic wrap and refrigerate for 2 hours.
4. Preheat the oven at 350F.
5. Line two large baking sheets with parchment paper. Using a 1-Tbsp cookie scoop (or measuring spoon), form balls of cookie dough and roll them in granulated sugar.
6. Place the balls on the baking sheet 3 inches apart from each other. Flatten the balls with the back of a spatula until they reach about 2 inches (5 cm) in diameter and about 1 cm thick. Bake for 18-20 minutes or until the edges start to brown but the centre is still soft. Let cool for 5 minutes before carefully transferring to a metal rack to cool completely. (The centre of the cookie will solidify a bit more but still remain soft.)
7. Store in an airtight container for up to a week.
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