Chewy Ginger Cookies
Photo: Alcinoe at English Wikibooks, Public domain
These ginger cookies stay soft in the middle because you pull them from the oven while the cracks still look a little raw. Molasses and brown sugar give them their chew and a deep, dark sweetness, while cinnamon, ginger and cloves keep the spicing gentle. A roll in granulated sugar before baking adds a light crackle to the crust. The dough needs only one bowl for the wet mix and one for the dry.
Instructions
Heat the oven to 175°C (350°F, Gas Mark 4). Grease a cookie sheet.
Cream the softened butter with the brown sugar in a stand mixer or with an electric whisk. Beat in the egg, then stir in the molasses.
In a separate bowl, combine the baking soda, flour, cinnamon, ginger, cloves and salt. Gently mix the dry ingredients into the wet mixture until a dough forms.
Shape the dough into balls about 2.5 cm (1 inch) across and roll each one in granulated sugar.
Set the balls on the greased sheet and do not flatten them. They spread a little as they bake, so leave about 1.5 to 2 inches between them.
Bake for about 11 minutes. The cookies are ready when they are cracked on top but the dough inside the cracks still looks slightly underdone, because baking them longer will dry them out.
Take the pan out of the oven and let the cookies cool to room temperature.
Make it personal.
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