If you like cookies that are both crunchy and chewy, even when cold, you will love these cookies.  They have a spicy sweetness that isn’t overpowering and just the slightest hint of molasses.

Crunchewy Ginger Cookies – 24 large cookies

Heat oven to 350 degrees F.

2 1/2 c AP flour

2 t cornstarch

1 t baking soda

1 1/3 c soft butter (do not use margarine)

1 c sugar

2 eggs

3 t ground ginger

1 t ground cinnamon

1/2 t ground cloves

1/2 t ground nutmeg

1/4 t allspice

1/4 c molasses

1/3 c raw sugar (turbinado)

Mix all the dry ingredients, except the raw sugar, together in a mixing bowl.  Add the butter, eggs and molasses and mix until well blended.  Portion the dough and roll each cookie in the raw sugar (I use a cookie scoop so they are uniform in size and shape).  Place on an ungreased baking sheet (I use a silpat sheet when baking cookies so I don’t have to worry about greased or ungreased baking sheets.  Silpat also makes clean up easier because I don’t have to scrub off burnt butter, no-stick spray, or burnt cookie).  Bake for 8 – 12 minutes depending on the size of your cookies and the accuracy of your oven.  Just keep an eye on the first pan so you don’t over bake.  Cool for 5 minutes on the baking sheet then move the cookies to a cooling rack.

These cookies are quick to make and bake so they are great when you are in a hurry.  They have become a favorite at our house for late night snack attacks.  About 30 minutes start to finish and you have fresh-baked cookies to go with your glass of milk.