These are one of my top three favorite cookies of all time. The warm spices mixed with the chewy texture make these cookies stand out. I usually make them in the winter or for the Holidays, but honestly they’re great any time of year

There are a couple unique things about this recipe, but that’s what makes it work. First, you need a food scale. Yes, you actually need it. Buy a cheap one online and you will use it for years. Second, you must use bread flour. This is what gives the cookies the chewy texture that makes them so special. Regular, all purpose flour doesn’t have enough gluten. Lastly, my measurements are correct. I know the ingredients seem like higher than normal amounts, but they are correct.

Best Ever Chewy Ginger Cookies

Yield: about 5 dozen cookies

Ingredients

• 8 ounces (2 sticks) unsalted butter, softened to room temperature

• 22 ounces granulated sugar plus more for rolling cookies

• 3 large eggs, room temperature

• 1 cup blackstrap molasses. You can use regular molasses, but they won’t be as good. The darker, the better

• 1 ounce white vinegar

• 28 ounces bread flour

• 2 tablespoons baking soda

• 2 1/2 tablespoons ground ginger

• 1 1/2 teaspoon cinnamon

• 1 1/2 teaspoon ground cloves

• 1 teaspoon ground cardamom

Instructions:

1. Using a stand mixer fitted with paddle attachment, cream together on medium-high speed the butter and granulated sugar until smooth and creamy. Add in the eggs, molasses, and vinegar. Mix until well incorporated

2. Sift together the flour, baking soda, ginger, cinnamon, cloves, and cardamom.

3. With mixer on low speed, slowly add the flour mixture to the wet ingredients just until combined. Batter will be very thick and sticky.

4. Cover and refrigerate batter at least 45 minutes. If refrigerating overnight, let the batter sit at room temperature for 30 minutes before rolling.

5. Preheat over the 375 degrees F. Scoop dough into balls, about 1 1/2 tablespoons each. Roll cookie dough balls in granulated sugar to coat the outside. Place cookies on parchment lined cookie sheets leaving plenty of room in between as they will spread while baking.

6. Bake cookies until light brown on top, but still soft in the center, about 10 minutes. Leave on cookie sheet for about 5 minutes before transferring to cooling racks.

7. Cookies stay well covered at room temperature for about 5 days. Cookies freeze well for up to 2 months.

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