how sweet of you November 12, 2009

GingerChewies3-1 047
I'm not going to mince words here: this is one of the best cookies I've ever eaten. My friend Jen, whom you just met through her soup recipe post, brought these to the Eat on $30 Challenge wrap party. They sat on a plate pretty innocent like. People plowed through all of the savory apps and then made their way to this unassuming brown crackly cookie. Glimmering with a little coarse sugar, they just hinted at how delicious they would be. A plate of them was devoured in mere minutes. Everything you want a cookie to be – sweet but not too sweet, chewy with a little give, perfectly spiced and baked.

Yesterday, a conversation online between Betty and I ended with BOTH of us baking these cookies. When I mentioned that I had made them, other people who attended the party gathered up the ingredients and made them, as well. A viral cookie baking outbreak. There are ginger chewies all over Atlanta…if they haven't been eaten already.

I made this batch – my first – per recipe to see how they turn out. Jen makes two tweaks to hers that I think are crucial: rolling them in coarse Turbinado sugar makes a world of different. The slight crunch of the sugar is incredible with the chewy cookie. Also, she makes her smaller, which aids to a better texture and a slightly flatter cookie. You can adjust the recipe however you prefer yours to be. Just be prepared to eat them quickly.

Ginger Chewies – original recipe shared with me by Jen found on Chow – makes 14

  • 2 1/4 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • About 1/4 cup granulated sugar

– Position a rack in the middle of the oven. Heat the oven to 350°F. Line two baking sheets with parchment paper.

– Sift the flour, baking soda, salt, cinnamon, and ginger, and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar, egg and molasses,
and mix until blended and an even light brown color, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses,
and mix until blended and an even light brown color, about 1 minute. On
low speed, add the flour mixture, mixing just to incorporate it.

– Spread the granulated sugar on a large piece of wax or parchment paper. Roll 1/4 cup of dough between the palms
of your hands into a 2-inch ball, roll the ball in the sugar, and place
on one of the prepared baking sheets. Continue making cookies, spacing
them 2 inches apart.

– Bake the cookies one
sheet at a time until the tops feel firm but they are still soft in the
center and there are several large cracks on top, about 14 minutes.
Cool the cookies on the baking sheets for 5 minutes, then use a wide
metal spatula to transfer the cookies to a wire rack to cool completely.

– The cookies can be stored in a tightly covered container at room temperature for up to 4 days.


Carl Black Nov 12, 2009 09:11 am

Just what I love…cookies that not only look but sound and feel delicious. Here’s to the ginger chewie virus reaching all of us! :)

Jen Blehm Nov 12, 2009 09:11 am

And I need to make more of these like NOW :) They make your entire house smell wonderful. I put them in holiday gift baskets last year along with other goodies and these are what everyone mentioned. Originally introduced to me by @gorbster!

Alta Nov 12, 2009 09:11 am

I am such a sucker for molasses and ginger cookies. Yum!

tamih Nov 12, 2009 09:11 am

Yeah…they’re the whole package. I hope they *do* reach you! :)
– t*

tamih Nov 12, 2009 10:11 am

They did make the loft smell amazing. Wish mine had turned out like yours…but I wanted to test the original recipe. Next time, I know better!

tamih Nov 12, 2009 10:11 am

Me too…and these are my favorites! Thanks for stopping by the blog – your blog is great! :)

JK Nov 12, 2009 10:11 am

I think I just found myself a Christmas gift for one cookie loving friend! Thanks for sharing!

Yoann Roman Nov 12, 2009 11:11 am

And by “introduced” by @gorbster, you mean he would chow them down faster than I could pull sheet pans out of the oven :P.
Those two tweaks sound strangely familiar :). On that note, Dekalb Farmers Market sells this huge container of Turbinado sugar for really cheap. Instead of rolling them, I now fill two bowls with normal sugar and Turbinado sugar and bury each dough ball in both. I’ll admit I have a sugar-addiction :).

The Teacher Cooks Nov 12, 2009 12:11 pm

These do really look nice! Great for the upcoming holidays!

tamih Nov 12, 2009 04:11 pm

Coming from someone with cookies in their blog name, I’ll take that as a huge compliment. Let me know how you like them!

tamih Nov 12, 2009 04:11 pm

I’ll trade you cookies for sausage bread – that stuff looks AMAZING! :)

Jen Blehm Nov 12, 2009 07:11 pm

You sir are the originator. I bow to your knowledge and sugary sweetness. Muahhhh!

Drew Nov 16, 2009 05:11 am

These are almost identical to a Junior League recipe I’ve been using for about 20 years. Amazingly simple and delicious cookies. If you can find a Buffalo Rock ginger ale to go with them, you’ll be in heaven.

Laura Dec 2, 2009 07:12 pm

Ooo my goodness… These things are wonderful! Made them this evening and they are officially on the list for holiday giveaway sweets! So so so so good! Yummmm!

tamih Dec 3, 2009 12:12 pm

So glad you enjoyed them! Love it when people report back on things they make from the blog!
– t*

[…] Ginger Chewies Recipe adapted from and found on Running with Tweezers […]

Rebecca Jan 1, 2012 08:01 pm

What a wonderful recipe! I made these today, and took your suggestion of making them in smaller sizes (rolling the cookie dough to about 1 inch in diameter instead of 2, and rolled them in turbinado sugar). The smaller sizes meant I could bake them for a shorter period of time so they were more chewy, and the sugar created a delicious sugar crust. Also, I tried adding about 1/2 teaspoon of orange extract, which was very yummy :) Thank you so much for posting this recipe – I’m so excited to have this as one of my staples now.