Chewy Ginger Cookies
Author: 
Recipe type: Dessert
Makes: 32 cookies for 16 ice cream sandwiches
 
Ingredients
  • 260g (~2 cups) all-purpose flour
  • 7 ½g (1 ½ teaspoons) salt
  • 2g (1 teaspoon) ground ginger
  • 2 ½g (½ teaspoon) baking soda
  • 170g (1 ½ sticks) unsalted butter, softened
  • 350g (~1½ cup packed) light brown sugar
  • 5g (1 teaspoon) minced ginger
  • 100g (2 large) whole eggs
  • 15 milliliters (1 tablespoon) vanilla extract
Instructions
  1. Whisk together flour, salt, ginger and baking soda; set aside
  2. In the large bowl of an electric mixer, beat butter, sugar and minced ginger on medium-high speed until light and well mixed; scrape sides of bowl
  3. Add eggs and vanilla, mix well; scrape sides of bowl
  4. Add flour mixture and mix on low speed just until combined (do not overmix)
  5. Chill dough for 2 – 24 hours
  6. Pre-heat oven to 325 degrees
  7. Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each) about 2 inches apart from one another
  8. Bake 13-14 minutes or until cookies are set on top and very lightly brown around the edges
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/ginger-and-lemon-ice-cream-sandwiches/