For my last Christmas cookie post of the season, I give you the chewy ginger cookie.
Years ago, I picked up a small container of The Ginger People crystallized ginger at Williams-Sonoma. At the time, I was just playing around with baking and I liked to pick up ingredients I hadn’t used before so I could figure out a way to use them. The ginger had a recipe on the back for the World’s Best Chewy Ginger Snaps. I’ve never been fond of ginger snaps, mostly because of the snap, but the concept of a soft version had never occurred to me. I tried the recipe and I liked it quite a bit. The ginger flavor wasn’t overwhelming and I got the soft cookie I had anticipated.
I put these on the Christmas Eve plate for two years in a row, and my family enjoyed them. This year I have opted for the chai spice cookies instead of these, but will be keeping this recipe on hand.
However you spend your holiday, I hope you and your family have a Merry Christmas.
2 cups + 2 tablespoons flour
1/2 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1/4 cup dark molasses
3.5 ounces crystallized ginger, chopped coarsely
1/4 cup sugar for rolling dough
Preheat oven to 375 degrees F. Sift dry ingredients together. Set aside. Combine softened butter, sugar, molasses and egg. Using a mixing, beat well. Stir in crystallized ginger. Sift dry ingredients together. Add dry ingredients to wet mixture. Mix well. Form 1-inch balls. Roll in course sugar. Place on greased cookie sheet, 2 inches apart. Bake 8-10 minutes. Makes 3 dozen cookies.