Chewy Ginger Cookies

One of my favourite cookies.
Made a batch to take to work last week.
With chunks of canadied ginger.
Great with a cup of tea.


Chewy Ginger Cookies
Source: Calgary Herald News Paper

You can leave the candied ginger out, if you wish, but I like the extra oomph it gives. Don’t skip the chilling step or the cookies will flatten too much during baking. Retain the chewiness by ensuring you don’t overbake.
• 2 cups (500 mL) all-purpose flour
• 2 tsp (10 mL) baking soda
• 1 tsp (5 mL) ground ginger
• 1/2 tsp (2 mL) cinnamon
• 1/2 tsp (2 mL) ground cloves
• 1/4 tsp (1 mL) nutmeg
• 1/2 tsp (2 mL) salt
• 3/4 cup (180 mL) butter, softened
• 1/2 cup (125 mL) granulated sugar, divided
• 1/2 cup (125 mL) brown sugar
• 1 tsp (5 mL) vanilla
• 1 egg
• 1/4 cup (60 mL) molasses
• 1/2 cup (125 mL) candied ginger, finely chopped

NOTE:  The only change I made to this recipe was to add a pinch of cayenne pepper.
In a medium bowl, add the flour, baking soda, spices and salt, then mix with a whisk until well combined.
In the bowl of a stand mixer fitted with the paddle attachment (or, in a large mixing bowl, if using hand-held beaters), beat together the butter and 1/4 cup (60 mL) of the granulated sugar until pale and fluffy, scraping down the side as necessary. Repeat with the brown sugar. With the mixer on medium speed, add the vanilla and the egg, beating until incorporated. Scrape the side of the bowl and then add the molasses, beating on medium speed until everything is well mixed.
Add the flour mixture and mix on low speed until just combined. Repeat with the candied ginger.
When everything is completely mixed, cover and chill for at least 30 minutes — until the dough has firmed up.
As it chills, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or silpat.
Using a spoon, scoop out 1-inch (2.5-cm) balls of dough and roll them between your hands to make spheres. Drop into a small bowl of the remaining 1/4 cup (60 mL) of sugar and roll gently with your fingertips to coat the dough on all sides.
Space the dough balls about 2 inches (5 cm) apart on the cookie sheet and bake until the edges are cooked and starting to crack, but the tops are still puffy, about 8 to 10 minutes. (Begin checking at 8 minutes.) Cool on the cookie sheet for a few minutes until the tops are starting to fall and crinkle. Remove to a cooling rack.

Makes about 36 cookies.

One Comment Add yours

  1. gld says:

    Another 'keeper' recipe. I made these this morning with the candied ginger. I have to admit I got part of them a bit darker because my dear husband likes his cookies almost burned.We had ours with coffee.

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