My friend Joanna gave me this recipe and I was very excited to try it. I'm sure it's clear by now that I prefer my cookies chewy, and this recipe marries that with my love of gingerbread.
After making the dough, simply pinch off walnut-sized (or bigger!) pieces, and roll them into balls. Roll the balls in granulated sugar, flatten slightly, and bake!
Rolling these in sugar before baking give the cookies a nice sparkly look!
It's tempting to roll a ball, roll it in the sugar then place it on the baking sheet and start again, however your fingers get covered in sugar, which you then roll into your next ball of dough. This adds a) too much sugar to your dough, and b) prevents the sugar from sticking properly to the outside of the ball. Instead, I recommend that you roll all the balls first, and then roll them all in sugar. Then place them all on the baking sheet; there's no need to flatten them, just bake as is.
These were so good that upon tasting one, a coworker bought my entire supply.
Final Grade: A+. Thanks Joanna!
You can find the recipe for Chewy Ginger Molasses cookies on my Recipes Page. I'm already sold out out of these, but please consider sponsoring me for the Daily Bread Food Bank's Spring Challenge! I have other cookies for sale, so make your donation, then email me your order!
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