Chewy Ginger Cookies

MAKES 25 COOKIES

This recipe was inspired by one that has been in my mom’s family for years. The unfortunate part was my grandma uses butter-flavored shortening in her recipe, which is not an option on this diet. Fake butter flavor? Definitely an MSG red flag! I thought I could just substitute real butter in its place, but the first time I made them they spread out into giant, flat cookies. (Not a total fail—I crushed them up and put them on top of ice cream.) Needless to say, it took a few tries to get this recipe perfect. The most important part is to chill the dough, which will help prevent it from spreading.

2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

¼ teaspoon table salt

1 teaspoon baking soda

10 tablespoons unsalted butter, at room temperature

¾ cup white cane sugar

¼ cup unsulfured molasses

1 large egg

In a medium bowl, whisk together the flour, ginger, cloves, cinnamon, salt, and baking soda. In a large bowl, cream together the butter and sugar using an electric mixer. Add the molasses and egg. Continue mixing until smooth. Slowly add the flour mixture to the butter and sugar mixture, roughly ¼ cup at a time, and use a wooden spoon to stir until fully combined. Cover the bowl and refrigerate for at least 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Using your hands, roll the dough into 1½-inch balls and place them on the sheets, spacing at least 2 inches apart. Bake until the cookies are set around the edges, about 13 minutes. Transfer cookies to a wire rack and cool to room temperature before serving.