Katie Stew

A rich, simmering blend of my favorite things

Chewy Ginger Cookies


This year for Christmas, I decided to make some assortment of baked goods for my team at work. I went with the banana bread I’ve written about before and I decided to try something new.

This month’s Bon Appetit had a recipe for chewy ginger cookies. The picture was irresistible. Also, I was intrigued by the variety of ginger inside. There is ground, fresh, and crystallized, giving it serious ginger appeal.

So I baked these over the weekend and I’m very pleased with the outcome. Company this weekend enjoyed them, I enjoyed them, and I’m pretty confident that my colleagues are likely at home chewing down on them right now. I know I am.

Before I baked these, I tasted the batter. Honestly, I wasn’t excited. They weren’t very sweet and I worried they would be too strong. But, once I rolled them in the raw sugar and baked them, I was blown away. The chewiness of the cookie is in nice contrast to the crunchiness of the sugar. And the best part of the sugar crust? It makes the cookies sparkle. They are just awfully darn festive.


Chewy Ginger Cookies- Bon Appetit

2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup (packed) dark brown sugar
1/2 cup vegetable shortening
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 cup blackstrap (robust) molasses
2 teaspoons finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup finely chopped crystallized ginger
1 cup raw or sanding sugar

Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).

Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2″ apart.

Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment.

This is probably the last post of the year. So Happy Holidays everyone!


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