Ginger Goodness
Posted on 06 November 2008 by joy
Get in on the action! It’s totally time to get baking those quintessentially Fall treats. These soft ginger and molasses spiced cookies are the perfect way to welcome in cooler weather. With this recipe, you’ll have cookies for days! You can even freeze some of the dough and pull them out of the freezer closer to Christmas when you might not have time to do all the baking you like…. Yea, I’m thinking ahead.
Sugar Crusted Ginger Chewies
from Big Fat Cookies by Elinor Klivans
2 1/4 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
about 1/2 cup turbinado sugar
Position a rack in the middle of the oven. Prehead the oven to 350 degrees F. Line two baking sheets with parchment paper.
Sift the flour, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and spices until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it.
Spread the turbinado sugar into a small bowl. Roll 2 Tablespoons of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, abotu 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
