Chewy Ginger Cookies

• servings: 60 cookies
• total time: 30 minutes

Ingredients

1 1/2 cup butter, softened

2 cup sugar

2 large eggs, room temperature

1/2 cup molasses

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon salt

Additional sugar

Directions

Prep

Let butter and egg warm up to room temp

Make dough

• In a large bowl, cream butter and sugar until light and fluffy.

• Beat in egg and molasses.

• Combine the flour, ginger, baking soda, cinnamon, cloves and salt

• gradually add to the creamed mixture and mix well

• chill dough for at least 1 hour

Bake cookies

• Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.

• Bake at 350° until puffy and lightly browned and slightly cracked 10-12 minutes (15-16 min if dough is cold).

• Remove to wire racks to cool.

Notes

Doubled original recipe. Original yields about 30 cookies.

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven.

https://www.americastestkitchen.com/recipes/146-soft-and-chewy-molasses-spice-cookies