Chewy Ginger Cookies
Desserts These chewy ginger cookies are soft and delicately flavored.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Preheat oven to 175°C (350°F or Gas Mark 4).
- 02
Cream the butter and the sugar in a stand mixer or with an electric whisk.
- 03
Beat in the egg, and stir in the molasses.
- 04
Combine the baking soda, flour, spices, and salt in a separate bowl.
- 05
Gently mix the dry mixture into the wet mixture to make a dough.
- 06
Shape into small (2.5 cm/1 inch diameter) balls and roll in granulated sugar.
- 07
Place on greased cookie sheet. Do not flatten balls. They will spread out a little bit during baking, so space them about 1.5–2 inches apart.
- 08
Bake for about 11 minutes. One way to tell they are done is when the cookies are cracked but the dough inside the cracks doesn't look quite finished. Beyond that they will be too done.
- 09
Remove pan from the oven and cool to room temperature.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Alcinoe at English Wikibooks; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.