Soft and Chewy Ginger Cookies
Ingredients
-
2 ½
cups
all-purpose einkorn flour
-
1
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
10
tablespoons
unsalted butter, melted and cooled slightly
-
½
cup
granulated sugar
-
3
tablespoons
granulated sugar for dusting
-
⅓
cup
dark brown sugar, packed
-
2
tablespoons
unsulphured molasses
-
2
teaspoons
ground ginger
-
½
teaspoon
ground cinnamon
-
1
large
egg
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix the flour, baking soda, and salt.
- In another bowl, combine the melted butter, ½ cup of granulated sugar, dark brown sugar, molasses, ginger, and cinnamon. Add the egg and whisk until well combined.
- Mix the dry ingredients into the wet ingredients until no dry flour remains.
- Let the dough rest for 15 minutes to allow the flour to absorb the moisture.
- Roll 1 ½-inch balls of dough and coat them in the remaining 3 tablespoons of granulated sugar.
- Place the sugar-coated balls on an ungreased baking sheet, spaced 2 inches apart.
- Bake for 16 minutes until the cookies have spread and are barely firm to the touch.
- Cool the cookies on the baking sheet for 10 minutes before transferring them to a rack to cool completely.
Nutrition Facts (estimated)
Servings
24 small cookies
Calories
248
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
298mg
Cholesterol
40mg
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