Chewy Ginger Biscuits

You’ll Need:

3 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. ground ginger
2 sticks unsalted butter, softened
1/2 c. packed dark brown sugar
1/2 c. sugar
1 large egg
1 large egg white
3/4 c. light corn syrup
1/2 c. sugar (for rolling cookies)

How To:

Preheat oven to 375F. Line 2 cookies sheets with parchment paper.

In a large mixing bowl, whisk together the flour, baking soda, salt, and ginger. In a separate bowl, beat butter and sugars until light and fluffy, about 5 minutes. Add the flour mixture and stir until combined.

Scoop out balls of dough with a cookie scoop or tablespoon. Form into 1 1/2” balls and roll in sugar. Place balls 2” apart on the prepared cookie sheets. Bake for 10 minutes.

Remove from over and slide the parchment paper on the cooling racks to cool – do not remove from paper until cookies are cool. Repeat until dough is entirely used up.

Cookies will be very soft when removed from the oven; they will set as they cool. Do not overbake, or they will become hard and crunchy.

Makes: 42 servings

Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 10 minutes/batch
Calories: 155

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