Chewy Spice Cookies
Soft and chewy spice cookies with warm ginger and molasses flavor and a crackly sugar coating
PRINT PINServings 24
INGREDIENTS
Dry
- 2.25 cups all purpose flour
- 2 tsp ground ginger
- 1.5 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 tsp baking soda
- ½ tsp fine salt.
Wet
- ¾ cup unsalted butter softened
- 1 cup packed light brown sugar
- ⅓ cup molasses
- 1 large egg
- 1 tsp vanilla extract.
Coating
- ⅓ cup granulated sugar.
INSTRUCTIONS
Mix and Chill
- whisk dry ingredients until evenly combined
- cream butter and brown sugar until light and fluffy
- beat in egg then molasses and vanilla until smooth
- mix in dry ingredients just until no dry flour remains
- cover and chill dough until firm.
Bake
- heat oven to 350 F and line baking sheets
- scoop 1.5 tbsp portions and roll into balls then roll in granulated sugar
- place spaced apart on sheets
- bake until edges are set and tops look crackled but centers are still soft
- cool on sheet 5 minutes then transfer to a rack to cool completely.
Notes
1. Chill dough for best thickness and chew; do not overbake because cookies finish setting as they cool; use dark brown sugar for deeper flavor; swap 0.25 cup of flour for whole wheat flour for a nuttier cookie; store airtight up to 5 days or freeze baked cookies up to 2 months
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g