chewy  ginger  cookies

I get asked to make these cookies every holiday season for my family. I believe their popularity comes from the fact that they aren't hard as rocks like the usual ginger snaps we are all familiar with. There was always a package of ginger snaps in our cabinet growing up but I would only reach for them if there wasn't anything else in the house that was sweet. Unfortunately, as soon as I got my hands on some, the cookies were an utter disappointment. My recipe is the answer I was looking for all those years ago.....a sweet, spicy and chewy cookie.

Makes about 32 cookies
2 & 1/2 cups of flour
2 teaspoons of baking soda
1/4 teaspoon of salt
1 & 1/2 sticks of butter (room temperature)
1 cup of packed dark brown sugar
1 egg
1/4 cup of light corn syrup
1/3 cup of crystallized ginger candy (cut into small chunks)
1 & 1/2 teaspoons of freshly grated ginger
1 teaspoon of ground ginger powder
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves

Additions
1/3 cup of white sugar
Parchment paper

Let's work on the crystallized ginger candy first. The candy should be pliable. Cut the candy up into small chunks and finely grate the ginger.

In a medium sized bowl add in the flour, baking soda, salt and the ginger candy. Stir everything together with a fork. This is will prevent the ginger candy from sticking together.

In a mixer add in the butter and brown sugar. Mix it together on high for about a minute.

Add in the egg and mix again. Using a spatula gather up the mixture from the sides and the bottom of the bowl. Then add in the corn syrup and mix again.

Now add in the freshly grated ginger, ground ginger, cinnamon and cloves. Mix again for another minute.

Now let's add in half of the flour mixture. Mix the dough gently for a few seconds then add in the rest of the flour mixture.

Let the dough mix together for about a minute. Slide the dough down to the center of the bowl. Cover the dough with plastic wrap and place it in the fridge for about 15-20 minutes. This will make the dough easier to handle when we assemble the cookies.

Preheat your oven to 350 degrees. Place the white sugar in a small bowl. Gather about 2 teaspoons of the dough into your hands rolling it into a ball. Then place it in the sugar coating all sides of the dough ball. Line the cookie sheets with parchment paper and place the dough balls on the sheet about 2-3 inches apart. Bake the cookies at 350 degrees for 10 minutes.

As the cookies cool the centers will dip down like small little pillows. They are soft, chewy and irresistible.

Enjoy!