Chewy Ginger Cookies
Delicious, protein-packed Chewy Ginger Cookies that satisfy sweet cravings while being healthy and macro-friendly. Perfect for family gatherings or as a snack.
Ingredients
For the cookie dough
- 1 cup Granulated Sugar adds sweetness and helps achieve the perfect chewy texture
- 1/2 cup Softened Butter provides a rich flavor and contributes to a tender cookie
- 1/2 cup Molasses enhances flavor and keeps cookies moist
- 1 large Egg binds ingredients together and adds moisture
- 2 cups All-Purpose Flour forms the base texture of the cookie
- 1 teaspoon Baking Soda leavens the dough and gives it a light texture
- 2 teaspoons Ground Ginger offers a warm, spicy kick essential to the recipe
- 1 teaspoon Cinnamon complements ginger for a cozy, aromatic flavor
- 1/4 teaspoon Nutmeg adds a depth of flavor with its warm and slightly sweet notes
- 1/2 teaspoon Salt balances sweetness and enhances all the flavors
- 1/4 teaspoon Ground Black Pepper adds a surprising twist of heat
- 1/4 cup Large Crystal Sanding Sugar for a delightful crunchy topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure it’s hot when the cookies go in.
- Line two baking sheets with parchment paper to prevent sticking.
- In a bowl, combine the softened butter and granulated sugar; cream the mixture until light and fluffy (about 2-3 minutes).
- Add the molasses and the egg, mixing until well-combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, salt, and black pepper.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
Cooking
- Using a spoon or cookie scoop, form balls of dough and roll them in the large crystal sanding sugar.
- Place each ball onto the prepared baking sheets, about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes until the edges are firm, but the center appears slightly soft for that chewy texture.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving
- Once cooled, they’re ready to enjoy as a family or to pack in school lunches.
- Consider serving them with a glass of milk or with a cup of tea for a cozy experience.
Notes
For a gluten-free version, use a 1:1 gluten-free baking blend. Cookie dough can be chilled for 30 minutes before baking for a thicker, chewier cookie. Store cookies in an airtight container to maintain their softness and flavor.