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!

Ingredients:

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

Directions:

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.