Ginger Chews
Vera Dawson – Cookies in the Cloud p68
~ 45 Cookies
2 ½ Cps plus 2 Tbsp or 388g all purpose flour, or 365g of C4C for gluten free
2 tsp baking soda
½ tsp ground cloves
½  tsp ground ginger
½ tsp salt
1 tsp ground cinnamon
12 Tbsp unsalted butter room temp (1/1/2 sticks or 6 oz)
1 cup granulated sugar 218g
1 large egg at room temp
¼ cup molasses
2/3 cup (110g) cyrstallized ginger chopped to ¼ inch pieces


Note, I have gone to a higher temperature than Vera to get a quicker set an minimize spreading

Preheat oven to
Combine flour, baking soda, cloves, ground ginger, salt and cinnamon in a small bowl and whisk until well combined and aerated
Combine butter, sugar, egg and molasses and beat well
Add the dry ingredients to the wet and mix well at low-medium speed. Stir in the crystallized ginger
Refrigerate dough for at least 2 hrs. Roll dough into 1 inch balls. Roll balls in granulated sugar. Put 12 balls to a parchment lined cookie sheet. Vera wants the cookie sheet frozen again before baking but I think if the dough was already cold this could be skipped. It is important that the dough stays in the refrigerator when not populating cookie sheets
Bake one sheet at a time for 10 min at 365°F. You will pull before the cookies are done. You are looking for “puff and firmly set”

3/17/23 DJ Samuels