Chewy Ginger Cookies



These cookies are addictive. Soft and chewy in the middle, they are wrapped in a coat of sugar that adds a slight crunch.  They have a spicy bite that makes them perfect for the holidays.

Makes 3½ dozen cookies

2/3 cup unsalted butter
1½ cups granulated sugar, divided
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg

1. Preheat oven to 375°. Beat butter and 1 cup sugar at medium speed with an electric mixer until creamy. Add egg and molasses, and beat well.

2. Sift together flour and next 6 ingredients. Gradually add to butter mixture, beating until blended. Cover and chill dough 30 minutes to an hour. Roll dough into 1-inch balls, using a miniature ice-cream scoop or tablespoon-size measuring spoon. Roll in remaining 1/2 cup sugar, and place 2 inches apart on greased baking sheets.

3. Bake 7 to 10 minutes or until just set and a toothpick inserted in the center of the cookie comes out clean. Remove from baking sheets to wire racks.

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Filed under Recipes, Sweets

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