Ginger Chewies- Secret Recipe Club

It’s time for my 2nd Secret Recipe Club post! The first time around was awesome- I had a blast checking out the other members’ posts and seeing what “my” blogger had chosen to make from my blog. What a fun idea- seriously, Amanda is a genius.

This month, I was given 365 Days of Baking. Lynne bakes every day and is very on top of posting her creations every single day- a dedication I admire and envy :) And, I love her rolling pin rating scale. It was super helpful in my decision on what I wanted to try. However, with SO many recipes she’s tried, it took me quite a while to decide! Although we scarfed it down before a photo op was possible, I first made the chicken tortilla bake and it was fab. Try it if you need a delicious and simple Mexican dinner! I’m also itching to try Lynne’s chocolate chip oreo cookies.

Now, onto the cookies. I finally went with the ginger chewies. The only time I seem to make ginger anything is around Christmas, and these will definitely be on my regular holiday cookie rotation. Aren’t they pretty? Such a gorgeous crackle on top. No chilling needed. Easy peasy. Oh yeah, and they’re delicious, perfectly chewy and flavored just right. My biggest hangup with ginger treats are how strongly they can be spiced up- not my thing. These are extra subtle with a hint of the spices shining through. If you happen to be a major ginger fan, however, just up the ginger to 1 1/2 or 2 teaspoons. The only change I made was lowering the baking time aby a few minutes. Definitely worthy of 4 rolling pins!

Ginger Chewies

2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup firmly packed light brown sugar
1 egg
1/4 cup molasses
1/4 cup granulated sugar

Heat oven to 350 degrees F. In a medium bowl, sift together flour, baking soda, salt, cinnamon, ginger and cloves; set aside.

Using an electric mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy. Add egg and molasses. Mix until evenly blended in color, being sure to scrape the sides of the bowl.
Gradually add the flour mixture on low speed and beat until just incorporated. Place the granulated sugar onto a small plate. Using a level tablespoon, roll dough into a ball and then roll in granulated sugar. Place on baking sheets about 2 inches apart. To ensure even cooking, bake one cookie sheet at a time and until firm, but still soft in center, 10 to 12 minutes. Cool cookies on cookie sheet before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for up to four days.
Makes 3 to 4 dozen cookies.