A yummy bit of gingery sweet spice. This chewy & moist cookie was featured on the Cabbage Moon Family Radio Hour for December 2017. It’s a very satisfying treat and easy to make! I’ve made a few modifications to help that ginger taste peek through! This recipe is quick, but midway you will refrigerate the dough for at least 2 hours. Lucky you! Now you can plan to do something else while the dough chills!
1-1/2 cups of butter, softened to room temperature
1-1/2 cups granulated cane sugar*
1/2 cup molasses
4 cups all-purpose unbleached flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon salt
1 6-7 ounce bag of crystallized ginger chips. Or 1-1/4 cups diced up pieces of candied ginger
*An extra cup of cane sugar, or even better, sugar crystals! (This will be used to coat balls of dough just before baking)
DIRECTIONS/ PART 1:
In a medium bowl mix the dry ingredients & whisk together: Flour, spices, soda & salt. Set Aside.
In a larger mix bowl (standing mixer is nice, but hand mixer will work, too) beat together butter & sugar on medium speed for 2 minutes until light & fluffy. Scrape down the sides if needed. To this mixture add the eggs (one at a time) & the molasses. Beat on medium speed until all is well combined.
Now add the dry ingredients a little bit at a time. Beat until all is well combined.
Lastly, add the entire bag of ginger chips. Stir in well to distribute.
DIRECTIONS/ PART 2:
Cover the top of the dough with plastic wrap so that the dough is completely sealed with no air getting in. Now refrigerate the dough for 2 hours. Hey, it’s clean-up time!
DIRECTIONS/ PART 3:
Preheat the oven to 375℉. Get out your cookie sheet/s.
Pour your extra sugar or sugar crystals into a small bowl & put near your work area.
Roll the dough into small balls, about 1 inch in diameter. One at a time, place the dough ball into the bowl of sugar. Roll it around until it is completely coated. Place on cookie sheet at least 1 inch apart.
Once your oven is hot to 375℉, place the sheet one at a time in the oven. Bake for 8-10 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool for a minute or two. Then transfer to wire cooling rack to finish the job.
SERVE IMMEDIATELY OR STORE IN A SEALED CONTAINER FOR UP TO 1 WEEK!
EGGS: Substitute with your choice. My last time to make this Vegan-style, I decided to try “Ener-G”
The Vegan version is really good! The only thing that this omnivore missed was a richer butter taste, but I was very happy, as were the grandkids, & the Vegan School Teacher*!
My granddaughter’s teacher is a Vegan. Making things for her since 2012 has really taught me to enjoy Vegan baking. I’ve learned a lot along the way. Thank you, Ms. Orth!