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Ginger Chewies


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Serves | Prep Time | Cook Time

Ingredients

2 ¼ cups (315g) unbleached all purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves – I used a little less
¾ cup (1 ½ sticks/170g) unsalted butter, at room temperature
1 cup (160g) packed light brown sugar
1 large egg
¼ cup (60ml) molasses
about ¼ cup (55g) granulated sugar


Position a rack in the middle of the oven. Preheat the oven to 175ºC/350ºF. Line two baking sheets with parchment paper.


Sift the flour, baking soda, salt, cinnamon, ginger and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. 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 brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it.


Spread the granulated sugar in a large piece of waxed/parchment paper or in a plate. Roll 1 leveled tablespoon of dough between the palms of your hands and form a ball. Roll the ball in the sugar and place on the prepared baking sheets. Continue making cookies, spacing them 2 inches (5cm) 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 14 minutes. Cool the cookies on the baking sheets 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


Pairs Well With


Notes

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