Chewy Ginger Cookies

Chewy Ginger Cookies is a lacto ovo vegetarian dessert. This recipe makes 30 servings with 87 calories, 1g of protein, and 3g of fat each. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by Alidas Kitchen. 52 people were glad they tried this recipe. A mixture of baking soda, molasses, ground ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). Try Eggless Ginger Cookies | Chewy Ginger Molasses Cookies, Chewy Ginger Cookies, and Chewy Ginger Cookies for similar recipes.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon and salt.Mix molasses and water in a liquid measuring cup, and stir until combined (Note: you may need to stir again before adding to butter mixture).In a large bowl, cream butter and sugar until combined. Beating on low, alternately add flour mixture and molasses mixture to the butter mixture, until fully combined. Refrigerate for at least 2 hours to overnight.Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.Roll a rounded tablespoonful of dough into a ball and then roll the ball in granulated sugar. Place on prepared baking sheet. Bake for 12 to 14 minutes or until edges are set (be careful not to overbake). Remove to wire rack to cool completely.

 

Step by step:

1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon and salt.

2. Mix molasses and water in a liquid measuring cup, and stir until combined (Note: you may need to stir again before adding to butter mixture).In a large bowl, cream butter and sugar until combined. Beating on low, alternately add flour mixture and molasses mixture to the butter mixture, until fully combined. Refrigerate for at least 2 hours to overnight.Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

3. Roll a rounded tablespoonful of dough into a ball and then roll the ball in granulated sugar.

4. Place on prepared baking sheet.

5. Bake for 12 to 14 minutes or until edges are set (be careful not to overbake).

6. Remove to wire rack to cool completely.

Nutrition Information:

covered percent of daily need

 

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