Chewy Ginger Cookies

Chewy Ginger Cookies

(an adaptation from Bon Appetit – Dec.2012)

I enjoy cookies that stay chewy long after they are taken out of the oven. Recently, I discovered this recipe looking for a new flavor to add to my holiday baking. This cookie has substantial character and flavor….one I enjoy with every bite… accompanied with a tall glass of ice-cold milk.

 

 

 

 

 

With electric mixer, cream together until fluffy:

3/4 cup brown sugar

1 cup butter

Then add and mix well: 

1 egg

1/2 cup robust blackstrap molasses

Then mix the following dry ingredients and add to the mixing bowl:

2 1/4 cups unbleached flour

2 1/2 tsp. ground ginger

1 1/2 tsp. baking soda

1 tsp . cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/4  tsp. ground black pepper

2 tsp finely grated fresh ginger – peeled

1 tsp. vanilla

1/2 cup finely chopped crystallized ginger

In shallow bowl place:

1 cup raw or sanding sugar

With a cookie scoop or tablespoon, scoop out dough and place one piece at a time into raw sugar. Roll each piece  to coat with sugar and place on cookie sheet about 1 1/2 inches apart. Bake at 350 degrees for 10-12 minutes or until centers appear cracked. Place on wax paper to cool.

 

 

 

 

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Comments

  1. These are my new favorite…I love ginger, and this chewy cookie is the BEST!

  2. Karen Briscoe says

    Cannot wait to try these, I love ginger! Anyone who does may want to try a bottle of Kombucha Gingerade available at Whole Foods. Lots of probiotics and adds a zing to your day. Thank you and bless all.

  3. Thanks forthe recipe Leann. Would you by any chance have a secret recipe for CRUNCHY peanut butter cookies?

    Regards,
    David

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