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Soft and Chewy Ginger Cookies

  • Author: Krista
  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Total Time: 36 mins
  • Yield: 24 small cookies or 16 large 1x
  • Category: Dessert, Holiday, Gluten Free Friendly

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Ingredients

  • 2 1⁄2 cups all-purpose einkorn flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon fine sea salt
  • 10 tablespoons unsalted butter melted and cooled slightly
  • 1⁄2 cup granulated sugar plus 3 tablespoons for dusting
  • 1⁄3 cup (packed) dark brown sugar
  • 2 tablespoons unsulphured molasses
  • 2 teaspoons ground ginger
  • 1⁄2 teaspoon ground cinnamon
  • 1 large egg

Instructions

  1. Preheat the oven to 350°F.
  2. In a medium bowl, stir together the flour, baking soda, and salt.
  3. In a second bowl, stir together the melted butter, 1⁄2 cup granulated sugar, dark brown sugar, molasses, ginger, and cinnamon. Add the egg and whisk together until well combined.
  4. Add the flour mixture and mix with a spatula until the dry ingredients are no longer visible.
  5. Let stand for 15 minutes to give the flour time to absorb the wet ingredients.
  6. Spread the remaining 3 tablespoons granulated sugar on a small plate. Roll 1 1⁄2-inch balls of dough between your hands and roll them in the sugar to dust completely.
  7. Place the balls 2 inches apart on an ungreased baking sheet.
  8. Bake for 16 minutes until the cookies have spread and are barely firm to the touch.
  9. Let the cookies cool on the baking sheet for 10 minutes,then transfer to a rack to cool completely. The cookies can be stored in an airtight container for up to 3 days


Nutrition

  • Serving Size: 2 small
  • Calories: 248
  • Sugar: 18 g
  • Sodium: 298 mg
  • Fat: 10 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 40 mg