Well, this is just another experiment with gluten. And although I have made at least a million cookies over the several decades I have been allowed to use an oven without supervision, this recipe for ginger cookies is just enough different from my other ginger cookie recipes to make it worthy of sharing with you. Because these cookies come out flat and very chewy rather than what my other recipes tend to produce. And sometimes, a thin and chewy cookie is exactly what I am craving.

So, not to put too fine a point on it, these cookies are amazingly delicious. And easy to build. And very easy to eat. Too easy if truth be known.

Now you may be wondering what makes the flavor of these cookies any different than any other delectable ginger cookie. Well, I’ll tell you. They have little bits of candied ginger in the mix. And more spice is used than in most ginger cookie recipes. Which results in a cookie that is an absolute treat for anyone with a sophisticated palate. But if you are not a true connoisseur of ginger cookies, then don’t bother with this recipe. They might be a bit too flavorful for your liking. And I seriously doubt if a small child would appreciate the wonderful qualities of these babies. They might prefer a peanut butter cookie, for example.

But for an adult who might think a ginger cookie would go well with a nice glass of zinfandel or a lovely glass of Scotch, you will have found a pairing made in heaven. These cookies are the bomb!

Well, it’s only 3:30 pm here on Camano Island. But it’s suddenly gotten quite dark outside. And I’ve seen some lightning and heard a bit of rumble, and the lights just flickered. Oh, and it’s beginning to rain. No, scratch that. It is pouring buckets. (Which we need, so no complaints.) I do believe we are in for a bit of a storm.

So, I will leave you for today. I’m thinking Italian Chicken Pastina Soup for dinner. Desperate times call for desperate measures, after all!

And as always, peace and love to all.

¾ c. (1½ sticks) cold unsalted butter, cut into cubes 

½ c. + 2 T. granulated sugar, divided

½ c. brown sugar, packed 

1 lg. egg

¼ c. molasses (not blackstrap)

2 c. unbleached all-purpose flour, fluffed

2 T. cake flour, fluffed (or additional all-purpose flour) 

2 tsp. baking soda

½ tsp. coarse sea salt

2 tsp. ground ginger

2 tsp. + 1 tsp. cinnamon, divided

½ tsp. cloves

¼ tsp. nutmeg

⅓ c. finely chopped candied ginger  

In the bowl of your stand mixer, cream the cold butter, half cup granulated sugar, and brown sugar together until well combined. Beat in egg and molasses.

Whisk the all-purpose flour, cake flour, baking soda, salt, ginger, 2 teaspoons of cinnamon, cloves, and nutmeg together in mixing bowl.  Slowly add the dry ingredients to the butter mixture mixing until fully combined. Then, add the candied ginger, mixing just until incorporated.

Mix the remaining 2 tablespoons of granulated sugar and the remaining 1 teaspoon of cinnamon together in a small bowl.    

Using an ice cream scoop (your choice for size), form balls and dip top into sugar/cinnamon mixture. Place sugar topped side up on a small parchment paper lined baking sheet close together and refrigerate for at least 3 hours. (Better overnight.)

When ready to bake, cover a large baking sheet with parchment paper. Place cold dough balls, sugar side up, about 1½ inches apart. Bake in a pre-heated 350-degree oven for about 15 minutes or until you start to see some slight cracks on top. Do not overbake.

Remove from oven and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack to cool completely.

Store in an airtight container.  If you don’t end up baking all your cookies at once, place your scooped and sugar-topped extras in the freezer. Then bake them off when you are darned good and ready!