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Old Fashioned Spicy Chewy Ginger Cookies

Saturday, December 22, 2012

Recipe adopted from Burp! Where Food Happens.

With only a few days to spare before the holidays hit, I felt it was about time to get at least one holiday dessert posted.  As Milwaukee blogger Lori Fredrich (of Burp! Where Food Happens and OnMilwaukee.com) states, "if you like the spiciness of a ginger snap combined with the chewiness of a classic molasses cookie, these old fashioned ginger cookies are for you."  How can you go wrong with that combination?  Besides the amazing flavor combination brought on by the molasses, cinnamon, and ginger, these cookies are even easier to put together than your standard chocolate chip cookie.  If you're still looking for a new recipe to add to this year's cookie display, look no further.


3/4 cup cold unsalted butter, chopped into small pieces
7 ounces (~1 cup) brown sugar
1 egg
1/4 cup molasses

11 7/8 ounces (~2 1/2) cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger

4 3/4 ounces (~2/3 cup) sugar (for dusting)


Preheat oven to 375° F.

Using an electric mixer, combine the cold butter, brown sugar, egg, and molasses until combined.  In a separate bowl, pass the flour, salt, baking soda, cinnamon, and ginger through a sifter into a large bowl.  Gradually add the dry ingredients to the wet mixture and mix until combined.

Roll the dough into roughly 1 tablespoon balls and then roll the balls into the sugar until fully coated.  Place the cookies onto lined cookie sheets, press down on each cookie slightly, and bake for 10 to 12 minutes.  Let the cookies cool for several minutes before transferring to a cooling rack.

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  1. I got to eat these, the ones that T.J. made -- delicious!