chewy brown sugar ginger cookies
Sparkly, sweet cookies brimming with molasses and ginger flavor.
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.