Chewy Ginger Cookies

Merry Belated Christmas. I had a great Christmas with my family and Santa brought me some great gifts on top of it all.

Oh yeah, and I got a cold… Fa-La-La-La-La.

This cold has been easier to handle than the usual likely due to the copious amounts of sugar and butter consumed. At Christmas time, my family competes with the best of bakers in our use of butter and sugar. (I’ll be putting a few up here in the next week or so.)

Nothing says wintertime like molasses and ginger. I made these butter and brown sugar delights a few weeks back.

I wanted to do something different so I decided to google what flavors go well with ginger. The list was endless- Soy Sauce, Vinegar, Curries, Honey, Lime…. Most of these would have been disastrous in a cookie.

I mean Ginger Soy Sauce Chewy- my mouth is anything but watering. But Ginger Lime Cookies…. that sounded interesting, so I tried it. Taking a great base recipe from Joy the Baker (see her link in my blogroll) and totally transforming it with a hint of lime.

I even refrigerated the dough overnight until I had time to make the cookies and bake them. It worked out great and I was able to get nice little balls before rolling in the sugar.

The Turbinado Sugar is key. The crunch and texture it adds to the cookies after baking is everything.

I was dying over the perfect roundness when they came out of the oven. I’m a little OCD what can I say. (And yes, I did bake them on foil. A tip I got from a friend of mine. Non-stick, cheaper than parchment, and super easy clean-up.)

Doesn’t this make you want to take a bite too. I just couldn’t wait.

Chewy Ginger Cookies

Adapted from Joy the Baker

2 1/4 cup all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup packed light brown sugar

1 large egg

1/4 cup molasses

Zest and Juice of 1 small to medium lime

about 1/2 cup turbinado sugar (Sugar in the Raw)

Position a rack in the middle of the oven.  Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

Combine the flour, baking soda and salt into a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and spices until smoothly blended, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the egg, molasses, lime juice and zest and mix until blended and an even light color, about 1 minute.  On low speed, add the flour mixture, mixing just to incorporate it.

Spread the turbinado sugar into a small bowl.  Roll 2 Tablespoons of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet.  Continue making cookies, spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes.  Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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