Ginger Chewy Cookies

These cookies are everything that cookies want to be when they grow up.

Cookies know that being chewy in the middle is a bit of a prerequisite for popularity in the cookie department. Cookies also know that ginger = flavor excellence, which every cookie strives for. And there’s something about ginger that’s sneaky, because it’s comforting to most and yet also sort of sophisticated and spicy. These cookies are smart. They know how to please crowds- which come to think of it, you might not be looking to do if you just want a massive batch for yourself.

2 ¼ cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

1 ½ sticks (12 tablespoons or 3/4 cup) butter, room temperature

1 cup packed light brown sugar

1 egg

¼ cup molasses

¼ cup granulated sugar
1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
2. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl.
3. Beat the butter and brown sugar with an electric mixer on medium speed until well blended (about a minute). Add egg and molasses, mixing for another minute (scraping sides of bowl once or twice throughout). Add the flour on low speed, mixing just to incorporate.
4. Pour the ¼ cup of white sugar into a small bowl. Roll a tablespoon of dough in your hands to form a 1-inch ball, and toss in the sugar to coat.
5. Space cookies 2 inches apart on the cookie sheets and bake for about 9 minutes (the tops should have cracks and feel firm, but the center should still be slightly soft). Transfer to cooling racks and try to wait for them to cool before eating. Good luck.
Tips:
- Chewy vs. Crispy. It’s a debate that will rage for years to come. Bake for a bit less time if chewy is what you’re after, and if crispy is your goal, bake for about 10 – 11 minutes.
- Prefer a bigger cookie? Scoop out ¼ cup of dough (yes, go to town with it if you’re thinking big) instead of 1 tablespoon, and flatten slightly after placing on parchment paper. Bake for about 14 minutes, plus or minus depending on whether you’d prefer soft and chewy or crispy and chewy.
- Feeling fancy? Switch the white sugar with Demerara or turbinato sugar (the chunky sugar-in-the-raw-style) to roll the dough balls in. Makes for a different look but tastes just as good. You can also add a few pieces of dried candied ginger to the tops of each cookie before baking.
- Make scooping cookie dough easier by using a cookie scooper instead of spoons. The job goes a lot faster, which means that cookies will be at the ready that much faster. Good stuff.
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January 28th, 2012 | More Sweets Please | 2 Comments | Tags: Cookies, Ginger

2 Responses and Counting...

MerlotShorey 01.28.2012

these look amazing! I’ve never seen chewy ginger cookies, and can’t wait to make these for christmas!
More Sweets Please

Thank you- enjoy every last bite of them!