Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened (1 1/2 sticks)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 1/2 cup candied ginger* chopped into bits.
- 2 tablespoons raw sugar for rolling (white sugar works too)
Instructions
- Preheat oven to 350 degrees F.
- Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then mix in the water and molasses.
- Gradually mix the sifted ingredients into the molasses mixture. Stir in the candied ginger.
- Chill dough for 15 minutes to make it easier to handle.
- Shape dough into 1 inch sized balls, and roll them in the raw sugar. Place the cookies 2 inches apart onto a parchment or silpat-lined cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
The cookies are so so yummy and chewy,
Recipe credit: The Baker Chick



























