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Chewy Ginger Cookies


Chewy Ginger Cookies

Emily Hutchinson's holiday ginger cookies are as pretty as they are delicious and pair perfectly with the new Great American Family movie, “My Favorite Christmas Tree.
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Chewy Ginger Cookies

Emily Hutchinson

Yield: Makes 17 large cookies or 34 smaller cookies



1 cup unsalted butter, softened

¾ teaspoon fine table salt

1 ½ cup firmly packed light brown sugar

1 large egg

2 teaspoons pure vanilla extract

¼ cup unsulfured molasses

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

3 cups all-purpose flour, spoon and level measured

2 teaspoons baking powder

1 teaspoon baking soda

¼ cup Granulated sugar for rolling


For decorating:

1 cup white chocolate

½ cup green candy melts

Vegetable oil



1. Preheat the oven to 350 degrees.

2. Whisk together flour, baking powder and baking soda and set aside.

3. Cream butter and salt for a minute to incorporate.

4. Add in brown sugar and cream for three minutes on medium high speed, until lighter in color and fluffy.

5. Add in egg and vanilla and mix, scrape down sides to make sure it's all mixed in.

6. Add in molasses, cinnamon, ginger and cloves and mix.

7. Add in flour mix and combine. Stop mixing as soon as the dough comes together.

8. Line a cookie sheet with parchment paper.

9. Use a cookie or ice cream scoop and scoop out dough. Roll into a ball and then roll into granulated sugar.

10. Put 6 larger cookies per tray or 8 smaller cookies. Bake on the middle rack for 12-14 minutes for large cookies, small cookies 8-10 minutes.

11. When baked, allow to cool for two minutes and then transfer to a cooling rack to cool completely.

12. When cookies cool, melt both chocolate and candy melts with a small drizzle of vegetable oil. Dip the bottom of the cookie into white chocolate and lay on parchment. Put green candy melts in a piping bag. Cut a little off the end of the piping bag and pipe on a tree with the trunk going into the white chocolate.


Enjoy, xoxo Em



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