Chewy Ginger Molasses Cookies

By: Chelsea Kravitz "The Bakery Lady"

Makes 2 1/2 dozen


2 cups flour

2 tsp baking soda

1/2 cup (1 stick) butter, melted

1/3 cup granulated sugar

1/4 cup dark brown sugar

1/3 cup molasses

1 large egg

1 1/2 tsp cinnamon

1 tbsp ground ginger

1 tsp ground cardamom

1 tbsp fresh grated ginger

1 tsp salt

Raw sugar for rolling

1. Preheat oven to 375 degrees.  

2. Whisk together flour and baking soda, set aside.  

3. Mix melted butter, both sugars and molasses.  Add egg and beat 1-2 minutes.  Add spices, salt and fresh ginger.  

4. Fold flour mixture into wet, just to combine.   

5. Place raw sugar in a shallow bowl.  Scoop tablespoon sized gobs of cookie dough and roll into balls.  If the dough is sticky, throw it in the fridge for a half hour.  Roll the balls in sugar and place on lined baking sheets 2" apart.  

6. Bake, rotating halfway through, for 7-10 minutes.  They should be puffed and a little cracked on top, slightly set around edges.  With the back of a ladle or spoon, press gently into the top of each baked cookie fresh out of the oven to encourage a chewy center.