Chewy Ginger Cookies Without Molasses
These chewy ginger cookies without molasses are full of flavor with a little sharp bite from ginger that isn’t overwhelming and a hint of warm cinnamon. They’re soft and tender on the inside with a crispier edge for the perfect texture.
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Servings: 12 cookies
Ingredients
- 2 sticks unsalted butter room temperature
- 1 ½ cups dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 ½ tsp ground ginger
For rolling the dough
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 375℉.
- In a large bowl, mix the dark brown and granulated sugar with the room temperature butter until well combined.
- Add the eggs and vanilla to the butter mixture and mix until well combined.
- Add the flour, cinnamon, ginger, salt, and baking soda to the wet ingredients. Mix until the flour is just combined.
- Form 4 tablespoon sized cookie dough balls and roll them in granulated sugar. Place them on a parchment paper lined baking sheet a few inches away from each other.
- Bake the cookies at 375°F for 15 minutes until the edges are nice and golden but the centers are still on the lighter side. Let them cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely. (Important note: if you make the dough balls smaller, the bake time will be less. Start checking around 10 minutes).
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Nutrition Estimate
Calories: 386kcal | Carbohydrates: 58g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 204mg | Potassium: 76mg | Fiber: 1g | Sugar: 39g | Vitamin A: 514IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 1mg