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Crunchewy Ginger Cookies




Source of Recipe


The Peppered Hearth


Recipe Introduction


If you like cookies that are both crunchy and chewy, even when cold, you will love these cookies. They have a spicy sweetness that isn’t overpowering and just the slightest hint of molasses. These cookies are quick to make and bake so they are great when you are in a hurry. They have become a favorite at our house for late night snack attacks. About 30 minutes start to finish and you have fresh-baked cookies to go with your glass of milk. The Peppered Hearth


Recipe Link: http://pepperedhearth.com/2013/03/10/crunchewy-ginger-cookies/

List of Ingredients




2 1/2 c AP flour
2 t cornstarch
1 t baking soda
1 1/3 c soft butter (do not use margarine)
1 c sugar
2 eggs
3 t ground ginger
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/4 t allspice
1/4 c molasses
1/3 c raw sugar (turbinado)



Recipe



Heat oven to 350°F. Mix all the dry ingredients, except the raw sugar, together in a mixing bowl. Add the butter, eggs and molasses and mix until well blended. Portion the dough and roll each cookie in the raw sugar (I use a cookie scoop so they are uniform in size and shape). Place on an ungreased baking sheet (I use a silpat sheet when baking cookies so I don’t have to worry about greased or ungreased baking sheets. Silpat also makes clean up easier because I don’t have to scrub off burnt butter, no-stick spray, or burnt cookie). Bake for 8-12 minutes depending on the size of your cookies and the accuracy of your oven. Just keep an eye on the first pan so you don’t over bake. Cool for 5 minutes on the baking sheet then move the cookies to a cooling rack. Makes 24 large cookies.