Ginger is one of my favorite flavors. Along with chocolate, lemon, lime, cinnamon, cardamom, onions, every kind of cheese, pasta, bread, BBQ, rice, salt and pretty much food.
This doesn’t mean ginger is way down on a huge list, it’s up there equal with all the other stuff. It’s like your children: you don’t love one less than another, just differently.
These cookies are the best blend of ginger chewiness, and turbinado sugar crunch. They aren’t too dark, as they use granulated sugar instead of brown, but you can definitely taste the molasses, and the raw sugar looks and tastes amazing! It adds just the perfect amount of texture to the outside of the cookie.
If you’re looking for a puffy cookie, these aren’t it, but even though they aren’t thick, they are really chewy. Don’t over-bake them as they will start to crispify too much around the edges.
Preheat oven to 350 degrees F. and line a baking sheet with either parchment or a silpat liner. Set aside.
Mix together the flour, baking soda, and spices. Set aside.
Cream the butter and granulated sugar together. Add the egg and mix well. Add the molasses and mix.
Pour in the dry ingredients and mix until well incorporated, but not over done.
Scoop out the dough using a medium (#40) cookie scoop and place on prepared baking sheet.
Bake at 350 degrees F., for 8–10 minutes. Your oven will vary. They will still be a bit puffy when you pull them out. If they are spreading out too thin, bake them a little less. Let them set on the pan a couple of minutes before moving them to a cookie rack to cool.