Chewy Gingerbread Cookies

Chewy Gingerbread Cookies

crackly chewy goodness

Mmm ginger. I love crystallized ginger, ginger ale, ginger ice cream, ginger in my gin & tonic, the list goes on and on!

I’ve been hankering for some gingerbread cookies for some time now, but I wanted chewy, not crispy gingersnap type cookies. This recipe is perfect and uses ingredients I can easily source here in Barcelona.

The cookies are fabulous right out of the oven, of course, but I found that if you stored them overnight in an airtight container they became EVEN chewier, how awesome is that?!

Ingredients:

  • 2 1/4 cups (290 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1 cup (200 grams) brown sugar*
  • 1/4 cup (60 ml) sunflower oil
  • 1/3 cup (70 ml) ginger marmalade OR molasses**
  • 2 medium eggs
  • 1 cup (115 grams) crystallized ginger, chopped into small pieces
  • a mix of white and brown sugar for rolling cookies

* The brown sugar I find readily available here isn’t exactly like the soft brown sugar you can get in the States or in the UK, but based on experience I like the Azucarera brand best for baking.

** Perhaps more resourceful BCN bakers can find molasses without traipsing all over town, but I cannot be bothered. Ginger preserves are pretty easy to find (Robertson’s, Wilkin & Sons and St Dalfour are all available at my neighborhood supermarket!), so marmalade in, molasses out!

Instructions:

Preheat oven to 180ºC/350ºF.

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. In a large bowl whisk together brown sugar, oil, eggs and ginger marmalade until well combined. Add the dry ingredients to the wet while stirring gently. Mix until a homogeneous dough is formed. Add the crystallized ginger and stir to combine. Refrigerate covered for at least 15 minutes.

Using a pair of tablespoons, scoop the dough into 24 balls and roll them in the white/brown sugar mix until fully coated. Place the cookies at least 2 inches apart on cookie sheets lined with parchment paper. Bake for 13 minutes, rotating halfway through if necessary. When fully baked, the cookies will be cracked on top, but still soft to the touch. Allow cookies to cool completely on the cookie sheets. Store the cookies up to five days in an airtight container, if they last that long!

Servings: 24 cookies. 121 calories each.

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5 thoughts on “Chewy Gingerbread Cookies

  1. Mick says:

    I don’t think they could be as nice as my glass of water has been….. Seriously all week, ginger cookies…. Then a blog….. You’re killing me !!!!

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