Monday, December 20, 2010

Super-Sized Ginger Chewies

Over the weekend, my mom and I got together for a holiday bake-fest. We used to bake cookies together all the time when I was growing up and it is a fun tradition to carry on. My mom always has the best tips and tricks to share with me while we bake. This week I will be posting the cookie recipes that we tried this year. We still have tons of recipes ready to try next year!

These ginger chewies are fabulous! I love a good ginger/molasses cookie. This recipe is from the Washington Post and is very similar to PW's spicy molasses cookies that I posted about before, however, this recipe calls for butter instead of shortening.

How cute is this stand my mom had? She found it at TJMaxx and it is the perfect way to display sweet treats!

2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6 oz (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 egg
1/4 cup molasses
About 1/4 cup sugar

Set an oven rack on the middle level and preheat the oven to 350. Line two baking sheets with parchment paper.

In a medium bowl, sift the flour, baking soda, salt, cinnamon, ginger and cloves and set aside.

Using a stand mixer on medium speed, beat the butter and brown sugar until blended, about 1 minute, stopping the mixer to scrape the sides of the bowl as needed. Add the egg and molasses and mix until blended and light brown in color, about 1 minute. Reduce the speed to low and add the flour mixture, mixing just to incorporate it.

Spread the sugar on a large piece of wax paper. Roll 3 tablespoons of the dough between your palms into a 2-inch ball. Roll each ball in the sugar and place it on the prepared baking sheets, spaced 2 inches apart.

Bake one sheet at a time for about 14 minutes or until the tops of the cookies feel firm and have several large cracks but the insides are still soft.

Remove from the oven and cool for 5 minutes, then use a wide spatula to transfer cookies to a wire rack to cool completely. May be stored in airtight container at room temperature for up to 4 days.

Makes 14 large cookies.



Linked to A Southern Fairytale's Mouthwatering Mondays, Ekat's Kitchen Friday Potluck and Simplicity Photography Challenge: Food.


Jamie said... [Reply to comment]

I can't wait to try these! I love anything with ginger. Glad you and your Mom got to enjoy your baking time. Her little stand is just adorable.

Katy said... [Reply to comment]

How fun!! And they look delish!! You'll have to try out our family's recipe for Gingersnaps - some of the best out there (I may be a bit bias but everyone agrees once they try them!) Look forward to seeing what else y'all baked!

Ashley said... [Reply to comment]

Yum those look great, love the little stand too!

Michelle Saunderson said... [Reply to comment]

The look delish. I am thinking about making gingersnaps this year, I guess I need to get motivated.

Klove said... [Reply to comment]

Yummy...will you come over and make me some? I want Xmas cookies so bad, I just can't motivate to make them. XOXO

Kristen said... [Reply to comment]

Those are beautiful cookies. I wish I could reach right into my computer screen, grab one and have a bite. I love spicy cookies.

Christina said... [Reply to comment]

@Klove Ha! I would be happy to make you some! I love making sweets but I have to get rid of them or I'll end up eating them all by myself!

Dan said... [Reply to comment]

anything gingerbread-ish wins points with me! My oldest son is the same.

Donna said... [Reply to comment]

wow...I'm exhausted just LOOKING at all the cookies you made:) And they're all so beautiful! These ginger ones look particularly awesome:)

Anonymous said... [Reply to comment]

This is such a great resource that you are providing and you give it away for free. I enjoy seeing websites that understand the value of providing a prime resource for free. I truly loved reading your post. Thanks!

mamashack said... [Reply to comment]

That looks like the exact cookie I have been wanting to make since before xmas! I can't wait to try this recipe out

Naomi said... [Reply to comment]

I just made these cookies. Let's see if they last as long as 4 days.

Christina said... [Reply to comment]

@Naomi I have a feeling they won't last long at all!

julie said... [Reply to comment]

Beautiful food shot! They look SO yummy! The stand is so pretty :)

Diane said... [Reply to comment]

Gorgeous and thanks for the recipe! :O)

Faith said... [Reply to comment]

Mmmmm these remind me of cookies that my mom makes! Thanks so much for linking up :)

Unknown said... [Reply to comment]

I am about to make some - cannot wait - but what kind of molasses do you use? Fancy, blackstrap or cooking molasses?

Christina said... [Reply to comment]

@Unknown I use regular unsulphured molasses. Not blackstrap.

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