Thick and chewy, these cookies are packed with flavor. Lots of molasses, spices, and bits of candied ginger make these cookies so drool-worthy.
These cookies. GAHHH. No words.
I'll try: They've got the same delicious molasses flavor as the beloved gingerbread cookie, except BETTER. They're thick and chewy, and have a delightful crunch from the raw sugar the dough balls are rolled in.
They're packed with SPICE. Cinnamon, cloves, CANDIED GINGER, and cardamom. Just let that sink in. I'm currently letting it literally sink in (into my mouth). And I like it!
I have a bit of love for ginger. Ginger Ale is my favorite soda (weird, I know), I love ginger in juices, and of course, ginger bread cookies. That's why I was so excited to try candied ginger in these cookies instead of just ground ginger. And wow do they make a difference!
You can chop them up as chunky or fine as you want. They make a nice little surprise in each bite.
Warm winter flavors, a bit of kick from the ginger, and a nice sweet crunch from the raw sugar. What else do they need? Maybe a glass of milk..
Because of the molasses in these cookies, they stay fresh for days. The molasses even makes them chewier the day after baking.
I'm going to be making these cookies a lot this holiday season!
Recipe adapted from Bon Apetit
- 2 cups flour
- 2 tea. baking soda 1 tea. cinnamon2 tea. candied ginger, chopped1/4 tea. cardamom1/4 tea. cloves1/2 tea. salt1/2 cup melted butter1/3 cup molasses1 egg1/2 cup brown sugar1/3 cup raw sugar (for rolling dough)