These Chewy Spiced Ginger Cookies are a delightful twist on the classic ginger cookie, offering a perfect balance of spices and a soft, chewy texture.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking and the right texture for your cookies.
In a mixing bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt.
Sifting the dry ingredients together can help avoid lumps and ensure even distribution of spices.
In a separate large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
Room temperature butter creams more easily, creating a smooth mixture.
Add the egg and molasses to the butter mixture and beat until well combined.
Scrape down the sides of the bowl to ensure all ingredients are fully mixed.
Gradually add the dry ingredients to the wet mixture, beating until just combined.
Avoid overmixing to keep the cookies tender.
Shape the dough into 1-inch balls and roll them in the granulated sugar.
Chilling the dough for 30 minutes can make it easier to handle.
Place the coated dough balls on an ungreased cookie sheet, spacing them 2 inches apart.
Spacing ensures the cookies have room to spread evenly.
Bake in the preheated oven for 10 minutes or until the cookies are light brown and puffed.
Keep an eye on the cookies to avoid overbaking, which can make them hard.
Let the cookies cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before moving them.
Serve the cookies with your favorite beverage and enjoy!
These cookies pair wonderfully with a warm cup of tea or coffee.
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