Chewy Ginger Cookies

As I've mentioned before, my taste preferences for desserts changed quite a bit over the past few years.  I used to a "chocolate or bust" kind of girl-if it wasn't chocolate, I didn't want it.  Ginger and spice flavored treats, especially this time of the year, have slowly started to become a favorite of mine.  There is just something so comforting and delicious about a good ginger cookie and cup of coffee or tea!

One thing that will never change for me though, is that a cookie must be chewy.  I really don't care for crunchy cookies at all-I think a cookies should always be chewy-save the crunchiness for crackers!  When I decided to make ginger cookies, I had a really hard time finding a recipe that resulted in a soft and chewy cookie-until I found this one from Martha Stewart.  This is everything I think a cookie should be-ever so slightly crisp on the edges and soft and chewy and moist on the inside with the perfect amount of spice.  Plus, you roll them in sugar before baking them which makes a nice sugary coating!

This cookie is also that last cookie for the 12 Weeks of Christmas Blog Hop.  Is it me or did the end kind of sneak up on us there?  That means Christmas is definitely coming and there is no stopping it-good thing these cookies are really easy and quick to make so you will have lots of time to get the rest of your to-do done!  Thank you so much to Brenda at Meal Planning Magic for organizing this fun blog hop-I know I for one got a ton of ideas of yummy treats to bake!

Chewy Ginger Cookies

• 2 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground pepper
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar, plus 1/3 cup for coating
• 6 tablespoons molasses
• 1 large egg
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• Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mat; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
• With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
• Evenly roll the dough into balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into rounds. Sprinkle with sugar remaining in bowl.
• Bake until brown, rotating sheets halfway through, 10 to 15 minutes, depending on the size of the cookies-make sure not to overcook them! Cool cookies on a wire rack.
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