chewy ginger cookies

there is this lovely coffee shop, espresso bueno, in the town where i work. besides the best cup of coffee around, they also serve the most delicious ginger cookies. they are chewy and the perfect shade of brown. they have a nice crackle pattern and every other bite includes a piece of candied ginger. im drooling just writing about them.

clearly i need to find this recipe and have made it a personal goal. my first attempt is below. let it be said, these don’t look as good as the cookies from espresso bueno, but they taste good in their own “not-espresso-bueno-ginger-cookie” way. i’ll keep trying but in the meantime, you should try this super simple recipe.

i started with a recipe from jam hands because the picture looked like those amazing cookies i love…

ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt (i use a heaping 1/4…i like the salt with the sweet!)
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
3/4 cup candied ginger, chopped
4 tablespoons white sugar

Preheat oven to 350 degrees. mix together flour, ginger, baking soda, cinnamon, cloves, salt and candied ginger. set aside.

in a large bowl, mix butter and 1 cup sugar until well combined. beat in egg, then add water and molasses. add dry ingredients in small batches. dough will be really thick.

shape dough into walnut sized balls, roll in 4 tablespoons of sugar. place 2 inches apart on parchment lined baking sheets. flatten slightly. bake for 9 minutes. allow cookies to cool on baking sheet for 5 minutes before moving to cooling rack.

NOTE: after further research, once the dough is completely mixed, place the dough in the frig for a few hours or overnight. cook them cold–this will create the beautiful crackle that i crave.

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5 thoughts on “chewy ginger cookies

  1. Yumm! I’ve been experimenting with different ginger cookies and so far I like these best! I used cardamom instead of cloves because I didn’t have cloves and made some of them the size of about two walnuts…thanks for the awesome recipe!

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