Chooclate Ginger Cookies - chewy with a sharp zing of vibrant spices, chocolatey savor of cocoa, and a crunch of sugar. These cookies are treat to the senses!
Prep Time45 minutesmins
Cook Time15 minutesmins
Course: Snack
Keyword: chewy ginger cookies, eggless ginger cookies, ginger cookies
Servings: 20cookies
Calories:
Author: Natasha Minocha
Ingredients
3/4cup ( 150 gms)Butter, softened
1cup ( 170 gms)Raw sugarYou can use granulated white sugar too
1/4cupHoney or molasses
2cups ( 270 gms)All-purpose flour
1/4cup ( 30 gms)Cocoa powder
1 1/4tspBaking soda
1.5tsp Ginger powder
1tspCinnamon powder
3/4tspClove powder
2-3tbspMilk
1-2tbspRaw sugar for coating
Instructions
In a large bowl, combine the flour, cocoa powder, baking soda, ginger powder, clove powder, and cinnamon powder.
In a separate bowl, whisk together the softened butter and raw sugar, until well blended.
Add the honey and mix well.
Slowly add the dry ingredients and mix with a spatula until well incorporated. If the dough is too dry, add milk, 1 tablespoon at a time to bind it together.
Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.
Preheat the oven to 170C. Line your baking tray with parchment paper or Silpat.
Divide the chilled dough into equal-sized pieces. Roll them into balls.
Lightly roll the dough balls in raw sugar to coat them completely.
Place the dough balls on the prepared tray. Do leave some space between them as the cookies spread a bit while baking.
Bake the cookies for 14-15 minutes, until the tops of the cookies are slightly firm at the edges and cracked in the center.
Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store in an air-tight container for upto a week. Enjoy!