Chewy Ginger Cookies

Fall is one of my favorite seasons both from a culinary standpoint and otherwise.  The crisp days, the warm colors, and the spicy flavors evoke an overall warmth that makes me truly enjoy this season.  It's been years since we've had a true fall in New York, and so far the weather this year has been perfect.

These are, of course, my chewy ginger cookies!  Soft and chewy on the inside yet crunchy around the edges.  These cookies are the perfect snack to have at the end of a cool Autumn day.

Makes about 2 dozen cookies

Ingredients:

1 ¾ cups plus 2 Tablespoons all-purpose flour

2 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

3/4 teaspoon baking soda

½ tsp salt

2/3 cup unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

1 large egg plus 1 egg yolk at room temperature

2 teaspoons unsulphured molasses

1 teaspoon vanilla extract

granulated or crystallized sugar for rolling (sugar in the raw works well)

1) Combine the flour, ground ginger, ground cinnamon, baking soda and salt in a medium bowl and set aside.

2) In the mixing bowl of a stand mixer (or a medium bowl using an electric mixer), cream together the butter and light brown sugar until light in color (3-4 minutes).

3) Scrape the bottom of the bowl and beat in the egg, egg yolk, vanilla, and molasses and mix to combine (being sure to scrape the bottom of the bowl again to make sure everything is well-combined). 

4) Add the flour mixture and stir to combine.

5) Put the dough into a container with a lid or a bowl with saran wrap on top, and refrigerate for 3-4 hours.

6) Preheat your oven to 350 degrees F.  Roll the cookie dough into tablespoon sized balls and roll in granulated or crystallized sugar bake on parchment lined cookie sheets for 10-12 minutes, rotating the tray halfway through baking.  Allow them to cool slightly before removing onto cooling racks to finish cooling.  Enjoy!!