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Chewy Ginger Cookies




Source of Recipe


Jody Prival / posted by Buny at Recipe Circus


List of Ingredients




6 1/3 cups flour
5 teaspoons powdered ginger
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 pound unsalted butter
4 ounces fresh ginger root
1 cup sugar
1 cup firmly packed dark brown sugar
1 egg
1 cup blackstrap molasses
4 teaspoons baking soda
2 tablespoons boiling water
1/4 cup sugar

Recipe



Sift together the flour and spices through a strainer; set aside. If any spices remain in the strainer, stir them back into the flour to recombine. Peel ginger root with a vegetable peeler, slice into rounds, and mince. (There should be about 1/4 cup.) Using the paddle attachment of an electric mixer, beat the butter and minced ginger on medium speed until it whitens and holds soft peaks, 3-5 minutes. Add the granulated sugar and brown sugar, beating until well blended. Whisk together the egg and molasses and add to the butter mixture, scraping down the sides of the bowl as necessary.

Dissolve the baking soda in the boiling water. Beat half the dry ingredients into the butter mixture, then beat in the baking soda. Add the remaining dry ingredients, beating just until combined. Wrap dough in plastic wrap and chill until firm, about 2 hours. Preheat oven to 325ºF. Adjust the oven rack to the middle position. Work with the dough in small batches, keeping the rest refrigerated. With your hands, roll the dough into 1-inch balls. Place 1 1/2 inches apart on paper-lined or non-stick baking sheets. Chill until firm, 15-20 minutes.

Put the 1/4 cup sugar in a saucer.* Toss the balls one at a time in the granulated sugar to lightly coat the surface; return to the baking sheet. Press cookies down lightly with the heel of your hand to keep them from rolling around on the baking sheet. Bake for 10-12 minutes, until lightly colored. At the beginning of baking, the cookies will rise a bit into a domed shape, then, just before they are done, they will deflate, spread very slightly, and crack on top. Remove from the oven as soon as the cookies have fallen. They will still be soft, but will firm up as they cool.

* I use a ziplock bag - sugar coating several cookies at a time.