Chewy Ginger-Molasses Cookies

Name: Chewy Ginger-Molasses Cookies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 18 serving(s)
Ingredients: 3/4 cup unsalted butter, melted, cooled; 3/4 cup packed dark brown sugar; 1 egg; 3/4 cup mild molasses; 3 cups all-purpose flour; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar; 2 tablespoons coarsely chopped crystallized ginger

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Recipe by the_cookie_lady

This comes from Cooking Pleasures magazine. These use melted butter and brown sugar to make them chewy, crystallized ginger to add depth and have a quartet of spices especially for true spice lovers. The dough needs to refrigerate for 1 hour before baking, so keep that in mind. I included to refrigeration time in the cook time.

READY IN: 1hr 15mins

SERVES: 18

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup unsalted butter, melted, cooled
³⁄₄

cup packed dark brown sugar
1

egg
³⁄₄

cup mild molasses
3

cups all-purpose flour
2

teaspoons ground ginger
2

teaspoons ground cinnamon
1

teaspoon ground nutmeg
1

teaspoon ground cloves
1

teaspoon baking soda
¹⁄₂

teaspoon salt
¹⁄₄

cup granulated sugar
2

tablespoons coarsely chopped crystallized ginger

DIRECTIONS

Heat oven to 375 degrees farenheit. Line 3 baking sheets with parchment paper.
In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.
Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.
Working with one-third of the dough at a time (keep remaining dough refrigerated), use a #16 ice cream/cookie scoop or a 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.
Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.