After a rather disappointing attempt at which can only be called the pumpkin ginger bread disaster of ’09 I have finally succeeded in fulfilling my ginger cravings with the best ginger cookies I’ve ever made (okay, the only ginger cookies I’ve ever made). And since then have made two batches to give away to others.
Chewy Ginger Cookies (originally from chow.com ) makes 3 dozen
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 cup granulated sugar
1 large egg
1/4 cup molasses
granulated sugar for dusting
Preheat the oven to 350 degrees, line your baking sheets with parchment paper and set out a plate with about half a cup of sugar on it.
Sift the flour, salt, cinnamon, ginger, coves, and bakind soda together into a bowl. In another bowl mix the butter, brown sugar and molassas together, once blended add in the egg and mix lightly until just incorperated. Add in the flour mixture and mix on a low setting, you may need to scrape the sides of the bowl or beater.
Wit the dough mixed together use a spoon to scoop a small dollop (just larger than a ping pong ball) of dough, roll it into shape in your hands and then roll it around in the sugar on a plate. When placing the cookies, keep in mind that they will expand and keep at least 2 inches inbetween them (on a standard baking sheet I generally do 3 x 3 , although you could probably manage 3 x 4)
bake for 12-14 minutes depending on your oven. After you take them out, let them sit for about 2-3 minutes then transfer them to a cooling rack.