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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Sugar- and Spice-dusted Ginger Chew Cookies

Time: 1 hour. These may look humble, but they have big, beautiful flavors.

Sunset DECEMBER 2009

  • Yield: Makes 100 cookies

Ingredients

  • 1 cup butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon, divided
  • 1/2 teaspoon ground cloves
  • 1/4 cup granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg

Preparation

1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.

2. In a small bowl, combine flour, baking soda, salt, ginger, 1 tsp. cinnamon, cloves, nutmeg, and pepper; add to butter mixture on low speed, mixing until combined.

3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours. Meanwhile, in a small bowl combine remaining 1/2 tsp. cinnamon with granulated sugar; set aside.

4. Preheat oven to 350°. Pull off about 1 tbsp. of dough from disk, roll into a ball, and drop into cinnamon sugar bowl. Working in batches of 3 or 4, coat dough balls in sugar and arrange about 1 in. apart on parchment-lined baking sheets.

5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.

Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.

Note: Nutritional analysis is per cookie.

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 35%
  • Protein: 0.5g
  • Fat: 2g
  • Saturated fat: 1.2g
  • Carbohydrate: 7.3g
  • Fiber: 0.2g
  • Sodium: 39mg
  • Cholesterol: 7mg
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Sugar- and Spice-dusted Ginger Chew Cookies recipe

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