Not so crunchy ginger cookie

Whenever someone mentions ginger cookies, I automatically think cookies that are flat, dry, and crisp. Which is why I've never been a fan of ginger cookies. Especially since I'm a huge fan of cookies that are thick, chewy on the inside, and slightly crunchy on the outside.

Then in December while looking for Christmas cookies to bake, I came across a ginger cookie recipe which I was a little hesitant to try (but made nonetheless). I can honestly say these cookies are the best ginger cookies I've ever tried. Plus, rolling the dough in sugar before baking the cookies give them a nice touch.

Sugar Coated Ginger Cookies 

3 cups flour

2 teaspoons Ginger, Ground

1 teaspoon Cinnamon, Ground

1 teaspoon baking soda

1/4 teaspoon Nutmeg, Ground

1/4 teaspoon salt

3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1 teaspoon Pure Vanilla Extract

1/2 cup granulated sugar 

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.