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Chewy Ginger Cookies

Yunhee Kim
Yield Makes 20 servings (serving size: 1 cookie)
Prep: 15 minutes; Chill: 2 hours; Bake: 15 minutes.

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup chopped crystallized ginger
  • 4 tablespoons unsalted butter, softened
  • 1 large egg
  • 3 tablespoons molasses
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar

Nutrition Information

  • calories 112
  • fat 3 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 21 g
  • fiber 0.0 g
  • cholesterol 17 mg
  • iron 1 mg
  • sodium 100 mg
  • calcium 14 mg

How to Make It

  1. Combine first 5 ingredients (through crystallized ginger) in a bowl.

  2. Beat next 4 ingredients (through brown sugar) with an electric mixer at medium speed. Add dry ingredients; mix until just blended. Wrap in plastic; chill 2 hours.

  3. Preheat oven to 350°. Coat 2 baking sheets with cooking spray.

  4. Fill 2 bowls: 1 with cold water, 1 with granulated sugar. Dampen hands in water; form a 1-inch ball of dough. Roll in sugar; place on baking sheet. Make cookies; place 3 inches apart and lightly flatten tops. Bake 13–15 minutes, rotating sheets halfway through. Remove from oven; cool 2 minutes. Transfer cookies to a wire rack to cool completely.