Thin and Chewy Ginger Cookies
Thin and chewy ginger cookies made with melted butter.
Servings 32 cookies
Cost 5
Ingredients
- ¾ cup unsalted butter, melted and cooled (1 ½ sticks) (170 grams)
- ½ cup light or dark brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup molasses (80 grams)
- 1 large egg (50 grams)
- 1 ½ cups all-purpose flour (190 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ginger
- ¾ teaspoon cinnamon (or you can use a little more)
- ¼ cup crystallized ginger (Use more or less to taste)
Instructions
- In a mixing bowl, mix together the cooled melted butter, both sugar and molasses. Stir until blended, then stir in the egg.
- Whisk the flour baking soda, salt and spices together in a bowl and add to the egg mixture.
- Stir to make a soft dough. Cover bowl and chill for 2 hours. If you used cool butter, you may be able to scoop it now, but the dough balls might spread a little more during baking.
- Preheat oven to 350 degrees.
- Scoop dough with a small cookie scoop or use rounded teaspoons. You should be able to scoop out at least 32 little balls.
- Arrange on parchment lined baking sheet and bake one sheet at a time for about 10 to 12 minutes.
- Let the cookies cool on the baking sheets for about 3 minutes, then transfer to a wire rack to finish cooling.