chewy brown sugar ginger cookies
Two treats in one week! Hope ya’ll brought your sweet tooths.
We opened and now close out the week with cookies, so that promises a pretty swell weekend, I think. I’m sort of in the mood to bake all the time nowadays, which I guess isn’t a surprise considering this is the premier period for whipping out the mixer and buying/eating your bodyweight in butter.
These Brown Sugar Ginger Cookies are a real treat. They boast the ideal molasses cookie texture: full of rich chew, a bite of ginger spice, and just the right amount of sweetness thanks to the deep caramel flavor of brown sugar.
I’m not sure when exactly I became a fan of ginger cookies: I certainly didn’t grow up with them. I’ll probably grow old with them, though, and I wouldn’t complain about such. I’m also sure Santa won’t bitch about them, and if he does, he’s probably not the real Santa, one of those imposters rather that adheres to gluten-free diets. What a phony.
Gingers Have Souls
Remember when it was a thing to claim that redheads had no souls? Good times. That probably spans back to my high school days. Wonder if that’s still a thing these zoomers say.
Whether you’re soulless or no, these cookies are simple and fab. As always, whip up the wet ingredients, including a nice heap of molasses (regular, not blackstrap), then add the dry. One bowl, one damn good cookie. Don’t skimp on that ground ginger, a reasonably generous portion gives this cookie its beloved kick.
Roll out the cookies into balls, place on a parchment-lined baking sheet, and bakey bakey. I take the pan out after about 8 minutes, bang it on the counter, and return to the oven for a few more minutes to finish baking. A slightly doughy center is more than okay; look for slightly firm edges that spring back a bit when you press them gently.
Eat a cookie or two warm, with a sprinkle of flaky salt, or let them cool entirely and cover them up for a few days. These cookies are hearty and last very well when stored properly.
Will these be in this year’s cookie box? You betcha.
Will I eat that cookie box before I give it away? That’s not a distant possibility…
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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chewy brown sugar ginger cookies
Ingredients
- 2 sticks butter, softened
- 1 cup dark brown sugar
- 1/3 cup molasses
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- flaky sea salt, to top
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat together the butter, brown sugar, and molasses until fluffy, about 2-3 minutes. Beat in the egg until fully incorporated, then the vanilla. Add the flour, ginger, cinnamon, baking soda, and salt. Stir until just combined.
- Scoop heaping 1 tablespoon sized balls out of the dough and roll into a ball. Set onto the prepared baking sheet with about 2 inches of room in between. Bake for 8 minutes, then remove the baking sheet and tap firmly on the counter two or three times. Return to the oven for 2-3 more minutes until the edges are just set but the centers are still doughy. Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Eat immediately, or store in a covered container for up to 5 days at room temperature, or a week in the fridge.
