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My sweet tooth has been in overdrive recently. Not entirely sure why… but there has been lots of baking in my apartment as of late. I was craving some type of spiced cookie and remembered seeing this recipe on another blog. The author raved about them and made them sound quite appealing. And indeed they are! They are sweet and crisp and spicy. Seriously a wonderful cookie, they have definitely made the Christmas cookie list this year.

The kitties were very helpful in the cooking process. Sitting by my feet and happily offering to consume any crumb I might drop. Sadly, they didn’t get any… but they tried!

Ginger Chewies (from Running With Tweezers)

I didn’t have any ground cloves, so I left it out. They were still amazing! Also, these are wonderful with coffee.

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 packed light brown sugar

1 large egg

1/4 cup molasses

About 1/4 cup granulated sugar

Pre-heat the oven to 350°F. Line baking sheet with parchment paper.

Sift the flour, baking soda, salt, cinnamon, and ginger, and cloves into a medium bowl and set aside.

In a large bowl, beat the butter, brown sugar, egg and molasses, and mix until blended and an even light brown color, about 1 minute. Slowly add the flour mixture and mix until thoroughly incorporated.

Pour the granulated sugar into a shallow bowl. Roll 2 Tbs of dough between the palms of your hands into a ball, roll the ball in the sugar, and place on one of the prepared baking sheets.

Bake the cookies until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.