We recently had our grandchildren staying with us here in Umbria for over two weeks, and those kids love to snack! Luckily I prepared ahead of time before they arrived, and had four or five quick breads and a couple of batches of muffins in the freezer. It didn’t take long however before the kids ate through these and were looking for something else. I have had a recipe for ginger cookies in my files for over a year but just never got around to trying it out. I am a little hesitant about baking any type of spice cookie as I love anything with cinnamon and ginger in it, and I did not want the temptation in the house. Having three hungry kids around seemed the perfect time to make these cookies, and this recipe does make a lot! A couple of these rich spice cookies are the perfect accompaniment to my afternoon cup of espresso, and the entire family gave them a thumbs up. Cinnamon, cloves and a good deal of ginger really give these cookies a punch of flavor, and the addition of molasses adds a delicious richness.
I used butter instead of shortening as we do not have shortening available here in Italy, only lard. I also used white faro flour in place of all-purpose flour as I am trying to add some nutrition to all of my baking. Unfortunately this recipe does include a good deal of sugar which is something I’ll address the next time I make these cookies, and try reducing the amount of sugar used and maybe substituting coconut palm sugar instead. I have learned through trial and error that when I replace too many ingredients in any given recipe at one time, I often end up with a disaster, so this time I replaced the flour and shortening. I like my cookies to have a crisp edge and chewy interior, so I baked them for the full 14 minutes. If you want a softer cookie, bake remove them from the oven a minute or two earlier.
Deborah Mele 2014
Chewy Ginger Cookies
- 4 1/2 Cups White Farro Flour
- 4 Teaspoons Ground Ginger
- 2 Teaspoons Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Cloves
- 1/2 Teaspoon Salt
- 1 1/2 Cups Butter At Room Temperature
- 1 Cups White Sugar
- 1 Cup Brown Sugar
- 2 Eggs At Room Temperature
- 1/2 Cup Molasses
- 3/4 Cup Sugar For Rolling
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- In one bowl, stir together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- In another bowl, beat together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then add the molasses.
- Add the wet ingredients to the dry, and then beat just until mixed.
- Roll pieces of dough into 2 inch balls, then roll them in the remaining sugar.
- Place the balls on the baking sheets 2 1/2 inches apart and bake for 12 to 14 minutes.
- Cool 10 minutes and then remove to a wire rack to finish cooling.
- Store in an airtight container.
Adapted from Better Homes & Gardens Ginat Ginger Cookies