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Sugar Crusted Ginger Chewies

November 6, 2008 by Joy the Baker 49 Comments

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.

-Shower.

-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.

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Filed Under: Cookies, Recipes

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  1. Leila

    December 14, 2016 at 9:14 am

    These are one of my go-to holiday cookies for the last 5+ years. They are delicious, easy to make (even years ago as a new 20-something baker!) and make your house smell like magic! I do add 2T of cocoa powder and about a cup of chopped candied ginger for a little extra zip! Your blog is one of my favorites – thank you, Joy :)

    Reply
  2. Kelly

    December 23, 2014 at 1:11 pm

    I’m making these right now for an annual gals’ Festivus party tonight – OHMIGOD they’re making my kitchen smell so good!!!! At the risk of jumping the gun before I actually eat one – thanks for a great recipe.

    Reply
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Trackbacks

  1. Our Year in Food | the dirigible plum says:
    December 19, 2014 at 12:35 pm

    […] Chewy Ginger Cookies […]

    Reply
  2. 5 Ways to Entertain on a Budget - Simplicity Relished says:
    September 5, 2014 at 8:37 am

    […] in the summer, serve mint lemonade and berry crisp. In the fall, serve mulled apple cider and gingerbread cookies. For winter, try hot chocolate and peppermint sticks. And for spring, strawberry rhubarb sangria […]

    Reply

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