Do you find as soon as the weather cools you want to bake? I certainly do. With our recent chill and rain, as well as the request to stay off the roads I turned to my Grandmother’s recipe box seeking a new recipe to make.
I wanted to make something that felt like fall. Earthy, soul-warming and not fussy. I found a recipe torn from a newspaper or magazine for Chewy Ginger Snaps. It seemed perfect with the earthy flavors of cloves, ginger and cinnamon, sparked up with diced crystallized ginger.
I do love a good ginger snap though they are sometimes too dry. They often feel more like an upper palate exfoliant than a cookie. These cookies are the meeting ground for the quintessential ginger snap flavors in a chewy cookie. Best of both worlds. Fall starts this weekend. This recipe gets a jump on it!
A beautiful soft, chewy version of the traditional Ginger Snap delivering the spices of fall in a moist cookie. Should you wish to make the more traditional dryer version they can be cooked longer.
- ¾ cup unsalted Butter, softened
- 1 cup granulated Sugar (plus 1/2-3/4 cups extra for rolling the cookies before baking)
- ¼ cup Molasses
- 1 Egg, room temperature and lightly beaten
- 2 teaspoons Baking Powder (see Notes below)
- 2 cups flour (I used King Arthur’s Gluten-Free Flour blend; can use all purpose flour if not making them gluten-free)
- ½ teaspoon ground Cloves
- ½ teaspoon ground Ginger
- 2 teaspoon ground Cinnamon
- ½ teaspoon Kosher Salt
- 3 ounces Crystallized Ginger, diced
- In a medium mixing bowl, stir together baking powder, flour, cloves, ginger, cinnamon and salt. Set aside.
- In a second mixing bowl, with a mixer cream the softened butter. Add the sugar and beat to fully combine.
- Add the molasses and egg; beat on low to combine (do not over mix).
- Slowly add the dry mixture to the wet mixture, beating on low speed, adding a small amount and allowing it to incorporate before adding more.
- Stir in crystallized ginger.
- Cover and chill in the refrigerator for 1-2 hours, or until dough is fully chilled and stiff.
- Ten minutes before the hour chilling time is done, preheat the oven to 375 degrees.
- Place enough sugar to roll the dough in a small bowl. Roll the dough into 1 inch balls. Place in sugar and roll the dough ball to fully cover.
- Place dough balls on a baking sheet lined with parchment paper allowing 2 inch spacing between them. Bake for 8-10 minutes. Remove from oven.
- Allow cookies to sit on the baking sheet for 5 minutes then transfer to a cooling rack to cool for 10 minutes or until set.
The original recipe called for Baking Soda. I found however that when using baking soda, the cookies flattened and spread, versus keeping their beautiful shape when using baking powder. This may be related to using gluten-free flour as the original recipe was not originally gluten-free.