Big Ole’ Chewy, Moist Ginger Cookies

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!
 
 
Ingredients:
 
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
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Ingredients
  1. 2 1/4 cups all-purpose flour
  2. 2 teaspoons ground ginger
  3. 1 teaspoon baking soda
  4. 3/4 teaspoon ground cinnamon
  5. 1/2 teaspoon ground cloves
  6. 3/4 salted butter, softened
  7. 1 cup white sugar
  8. 1 egg
  9. 1 tablespoon orange juice
  10. 1/4 cup molasses
  11. 1/2 cup white sugar
Instructions
  1. To begin, Mix together the dry ingredients (flour, ginger, Cinnamon, cloves, baking soda) in a medium sized bowl.
  2. Cream together the butter and cup of sugar using an electric mixer.
  3. Add the egg, orange juice, and molasses. Beat together until the batter is light and thoroughly combined.
  4. Add the dry ingredients to the batter in thirds.
  5. 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!
  6. Prepare a work space with a cookie sheet, plate of the remaining 1/2 cup of sugar, and the chilled dough.
  7. Roll the dough into 1" sized balls.
  8. Dredge each ball in the sugar, covering dough completely.
  9. Place each cookie 2" apart on the cookie sheet and flatten with the bottom of a glass.
  10. 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!
  11. Store in an airtight container - or Serve and Enjoy!
Half Baked Cooks http://halfbakedcooks.com/

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