The best chewy ginger spice cookies
These easy-to-make cookies are filled with the warm, comforting flavors of cinnamon, ginger, and nutmeg, and they're the perfect way to indulge in a little bit of holiday cheer. The added molasses makes them extra chewy and brings the flavor to a whole other level! Let's make them!
Servings 14 cookies
Ingredients
- 195 g AP flour 1 1/2 cup
- 1 tsp Baking soda
- 1/2 tsp Cornstarch
- 1/4 tsp Salt
- 1/2 tsp Cinnamon powder
- 1 tsp Ginger powder
- 1/8 tsp Nutmeg, freshly grated is best
- 113 g Butter, soft 1/2 cup
- 55 g Brown sugar 1/4 cup
- 100 g Muscovado sugar 1/2 cup
- 60 g Molasses 3 tbsp
- 1 Egg room temperature
- 1 tsp Vanilla extract
- 100 g Brown or white sugar, for rolling 1/2 cup
Instructions
- Combine flour, baking soda, cornstarch, salt, and spices.
- In a stand mixer with paddle attachment (or hand mixer), beat the soft butter and sugars until creamy.
- Add molasses, and beat until combined.
- Then, add the egg and vanilla. Beat until smooth and creamy, about 2 minutes.
- Gradually add the flour mixture. Mix just until no dry flour remains. Don’t overmix, to prevent adding too much air to the batter.
- Cover with plastic wrap and chill in the fridge for at least an hour or overnight.
- Using a cookie scoop (2 inches in diameter or 5cm), scoop the cookie dough and roll in the sugar. Place each cookie on a parchment-lined baking tray, at least 2 inches (5cm) apart.
- Bake at 350F (180C) in a preheated oven on the middle rack for 10-11 minutes.
- Remove them from the oven. Let them cool for 1-2 minutes, then carefully transfer the cookies to a cooling rack using a spatula. Enjoy!