Tuesday, October 27, 2015

Chewy Ginger Cookies

I'm never sure if ginger cookies remind me more of fall or the holidays. On the one hand, the spiciness makes me think of the changing leaves. But the concept of gingerbread makes me think of Christmas cookies and decorating gingerbread houses. I think it comes down to the form the ginger cookies take.

I made ginger cut-out cookies a few months ago which I would think are more holiday appropriate. These chewy ginger cookies, however, are perfect year-round. But especially right now because they were super tasty.

There are a lot of ginger cookie recipes out there and they'll vary depending on what kind of cookies you like. I can eat a lot of ginger snaps, in fact, I would feign feeling sick to my stomach to claim I needed ginger snaps to settle it. Whatever floats your boat!

These cookies are nice and soft and chewy. I didn't make them very large but you can adjust the size as you like. As always, we're sifting together the dry ingredients and setting them aside. Room temperature butter, or butter that has been softened with a rolling pin, is creamed before adding brown sugar and molasses. The dry ingredients are mixed in and once everything is combined and a nice amber color, you get your hands dirty.

Using a spoon to grab a chunk of dough, gently roll the dough into a ball about the size of a ping pong ball. Roll the dough ball around in granulated sugar to coat and then place on the prepared baking sheet. The cookies will flatten out so leave an inch to an inch and half between dough balls.

Bake for around 20 minutes until they have crackled on top and are firm. It's hard to tell based on color when they're done but should be cooked through. I ate several of these warm and straight out of the oven but I also sandwiched some of that pumpkin ice cream in there. Delicious.

  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon black pepper
  • 1 1/2 sticks butter
  • 1 cup brown sugar, packed
  • 1 egg
  • 1/4 cup molasses
  • Granulated sugar for rolling
  1. Preheat the oven 375 and line cookie sheets with aluminum foil. Set aside.
  2. In a medium bowl, sift together the flour, baking soda, salt and spices.
  3. In a large bowl, cream the butter using an electric mixer. Add the brown sugar and mix until smooth. 
  4. Add the egg and molasses and continue mixing until combined.
  5. Gradually add in the flour mixture and mix together until you can't see anymore flour.
  6. Using your hands, roll the dough into ping-pong sized balls. Roll in granulated sugar and place on the cookie sheet about 1/2 inch apart.
  7. Bake the cookies for 15 minutes until they are thinned out and firm.
  8. Consume immediately. Or wait, either way they're delicious. 

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