Chewy Ginger Cookie Recipe
Adapted from a recipe by Alison Roman at Bon Appetit
Equipment
Ingredients
- 2 C (250g) all-purpose flour
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- 1½ tsp ground ginger
- ¾ tsp ground cardamom
- ⅛ tsp ground clove
- ½ tsp Diamond Crystal or ¼ tsp Morton kosher salt
- ½ C butter
- ⅓ C granulated sugar
- 1 large egg
- ⅓ C (4 oz by weight) molasses
- ¼ C packed dark brown sugar
- Coarse sanding or raw sugar for rolling
Instructions
- Preheat oven to 375°F (191°C).
- Whisk the flour, baking soda, spices, and salt together in a bowl.
- In a stand mixer, cream together the butter and sugars until quite fluffy. Then add the egg and molasses and mix until homogenous, scraping the bottom of the bowl with a spatula halfway through.
- Add the dry ingredients to the mixer and mix until just combined.
- Put the sanding or raw sugar in a bowl. using a small cookie scoop or tablespoon, scoop the dough out one cookie at a time. Roll each into a ball and roll to coat in the sugar.
- Put the cookies on parchment-lined baking sheets with room to expand.
- Bake the sheets of cookies in the oven for 8 minutes, then check their doneness with your Thermapen ONE. Look for a temperature no lower than 185°F (85°C). If you've got it, take them out; if not, keep cooking for another couple minutes and check doneness again.
- Transfer the cookies to a cooling rack and try to restrain yourself for juuuust a minute or two before you dive in!
