Sugar Crusted Ginger Chewies

To Do:  Thursday 11.6.08

-Scowl at 6:30 am alarm clock.

-Randomly hit night stand in search of snooze button.

-Search the bed for warmth, find it, snuggle hardcore.

-Force self out of bed.  Write.  Seriously.  Write something.

-Um…. snuggle more.  It’s not a crime.

-Dress.  Aroma Cafe.  Tea.  Breakfast.  Dreamy.

-Write, seriously, you have to write.

-Jump on the bed.

-Make Sugar Crusted Ginger Cookies-  eat a great deal of the dough.

-Watch Foodproof videos.

-Snuggle more.  For your health.

-Think about showering.


-Discuss cheese.  Make cheese look pretty.

-Bourbon.  Drink some.

-Bed.  Snuggle.  Prepare to scowl at forthcoming early alarm clock.

Sugar Crusted Ginger Chewies

from Big Fat Cookies by Elinor Klivans

Print this Recipe!

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 (Sugar in the Raw)

Position a rack in the middle of the oven.  Preheat 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, about 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.

48 thoughts on “Sugar Crusted Ginger Chewies

  1. Wait, is that one of those tricksy cookie jars designed so you can only take one at a time? For shame. (kidding!).

    Sounds like a pretty sweet day though :-)

  2. Yum-yum-yum! I want these now with a big mug of hot cocoa. I bet you have tons of friends… and they call… just to find out… what you BAKED today! :)

  3. My husband loves ginger cookies. I can’t wait to try these for him and if they’re a hit, they’ll be in our Christmas gift baskets this year.

  4. You showered & made cookies – I’d call that a successful day! There’s nothing wrong with snuggling, eating large quantities of cookie dough and drinking some bourbon, is there? If so, I’m in trouble :-)

    Thanks for always brightening my day with your posts!

  5. I love your pictures! And will have to try these cookies. Question about cookies: my husband likes hard and chewy cookies (not crunchy) but I just don’t know how to make them like that. They are either slightly undercooked and soft and chewy when they cool (that’s how I dig them) or cooked longer and hard and crunchy. What do I do? Would bread flour work? Sigh…

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