Zutaten für Chewy Ginger Cookies
- Unbleached All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Cinnamon
- Ground Ginger
- Clove
- Unsalted Butter
- Light Brown Sugar
- 1 large egg
- ⅓ cup molasses
- ¾ cup granulated sugar
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Zubereitung von Chewy Ginger Cookies
- Position a rack in the middle of the oven and preheat to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a medium bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 tablespoon ground ginger, and ½ teaspoon ground cloves. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar using an electric mixer on medium speed until light and fluffy (about 1 minute).
- Scrape down the sides of the bowl as needed.
- Add 1 large egg and ⅓ cup molasses. Beat until well combined and light brown (about 1 minute).
- Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined. Do not overmix.
- Spread ¾ cup granulated sugar on a large piece of wax or parchment paper.
- Roll 1/4 cup of dough at a time into a 2-inch ball. Roll the ball in the granulated sugar to coat.
- Place the sugared dough balls onto the prepared baking sheets, spacing them 2 inches apart.
- Bake one sheet at a time for 12-14 minutes, or until the edges are set and the tops are cracked and slightly firm but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these big, chewy, and delicious ginger cookies!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
103g
Fat
37g
Carbs
15g
