Ginger Chewies


Like I mentioned in a previous post, I wanted to make "different" cookies this holiday season. One of those cookies that I tried were these from Joy the Baker. They looked so yummy in her pictures. I didn't use molases like her recipe says to, but that is only because I had brown rice syrup in my cabinet and I read somewhere that it could be a substitute for molases. As a result, my cookies are not quite as dark brown in color. I didn't get those cool little crackles on the top of mine either. But they still look and smell delicious. This recipe made about 2 dozen cookies, plus a few extra.


2 1/4 cup Flour
2 teaspoons Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Ground Cloves
3/4 cup (1 1/2 sticks) Butter
1 cup Light Brown Sugar, packed
1 Egg
1/4 cup Molasses (I used Brown Rice Syrup)
1/2 cup Turbinado Sugar

Sift the flour, baking soda, and salt in a small bowl. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and spices until smooth, about 2 minutes. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated. Spread the turbinado sugar into a small bowl. Roll about 2 tablespoons of dough between your hands to make a ball, then toss the ball into the sugar to coat. Place the cookie onto a lightly greased cookie sheet. Repeat until the dough is gone, placing cookies about 2 inches apart. Bake the cookies at 350 degrees for about 12-14 minutes, or until the tops feel firm and there are several cracks on top. Cool for 5 minutes then remove them from the pan. Store the cookies in a tightly covered container at room temperature for up to 4 days.