Chewy Ginger Snaps
Author: The Ginger People
Serves several dozen
|3/4 cup butter, softened
|1 cup sugar, plus some for rolling
|1/4 cup dark molasses|
|2 cups flour|
|1/2 tsp ground cloves|
|1/2 tsp ground ginger|
|1 tsp cinnamon|
|2 tsp baking soda|
|1/2 tsp salt|
|1/2 can (3.5oz) Ginger People ginger chips|
Combine softened butter, sugar, molasses and egg; beat well.
Sift dry ingredients together, and add to wet mixture; mix well.
Stir in ginger chips. Chill for 1 hour.
Preheat over to 375 degrees. Grease a cookie sheet, preferably
an Air-Bake. Make 1-inch balls from the dough, and roll in
sugar. Place on cookie sheet, 2 inches apart. Bake 8-10
minutes -- on the low end for a conventional sheet, high end for an
Air-Bake. Cool on sheet for a couple of minutes, then finish
cooling on a wire rack.
Notes and VariationsAs of this writing (May '05), I've made
these twice and they've been a huge hit both times. I've found
that I get a soft, chewy cookie on the Air-Bake; they tend to crisp
more on the bottom with a conventional sheet. The original source
says that this makes three dozen, but I usually get 50 or so cookies;
odds are that I'm making them a shade small, I suppose. I find
that it takes about three sheets for a batch.
SourcesThis recipe is almost verbatim from the can for the ginger chips -- I
don't normally copy commercial recipes like this, but a number of
friends wanted the recipe, so I figure the Ginger People won't mind so
long as I advertise their product. The ginger chips are basically
crystallized ginger, sized to be appropriate for recipes like this. A
bit more expensive than conventional crystallized ginger, but high
quality and very convenient.