I decided to make these delicious ginger cookies (which you might typically associate with Christmas) off-season because one of my coworkers overloaded me with about 12 oz of ginger spice! As a thank you and as an excuse to make awesome treats, I was happy to make some Christmas cookies in August! These cookies were inspired by this allrecipes version – they are chewy, moist, flavorful, and best yet – super easy! My coworkers LOVED these – they may seem like an ordinary cookie when judged by their cover, but the flavor is out of this world fantastic!
2 1/4 cups all-purpose flour
Prepare a work space with a cookie sheet, plate of the remaining 1/2 cup of sugar, and the chilled dough.
Big Ole' Chewy, Moist Ginger Cookies
Write a review
- 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
- 3/4 salted butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 1/2 cup white sugar
- To begin, Mix together the dry ingredients (flour, ginger, Cinnamon, cloves, baking soda) in a medium sized bowl.
- Cream together the butter and cup of sugar using an electric mixer.
- Add the egg, orange juice, and molasses. Beat together until the batter is light and thoroughly combined.
- Add the dry ingredients to the batter in thirds.
- Preheat oven to 350 degrees, and place batter in freezer while oven heats to temperature. This batter is very loose and sticky - cooling the dough before shaping it makes this part a lot easier!
- Prepare a work space with a cookie sheet, plate of the remaining 1/2 cup of sugar, and the chilled dough.
- Roll the dough into 1" sized balls.
- Dredge each ball in the sugar, covering dough completely.
- Place each cookie 2" apart on the cookie sheet and flatten with the bottom of a glass.
- Bake for 9 minutes. When the cookies are done they will look very puffed up. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once the cookies have cooled, they will deflate a light and have the classic gingerbread cookie look!
- Store in an airtight container - or Serve and Enjoy!
Half Baked Cooks http://halfbakedcooks.com/