Come sit at my table and share with me,
Warm chewy gingerbread cookies and cinnamon tea.
When I was pregnant with K, the morning sickness was 24/7 from conception to birth.
These cookies saved me then and later helped me quell the upset during rounds of chemo.
What are these magic cookies?
The super simple Chewy Gingerbread Cookies!
I’ve been told on more than on occasion to try eating ginger snaps to help my funky digestive issues.
I like the idea but I really dislike the hard crisp of a ginger snap.
While nibbling my way through a Farmer’s Market I came across an amazing organic fresh ginger cookies.
Taking to the baker I learned quite a bit more about the wonderful medicinal properties of ginger root.
They were wonderful but my family announced they were a bit too strong in the ginger and not enough of their coveted sugar. What do you want, they are healthy for gosh sakes! Heathens! I’m not sharing the last cookie then.
Several months later I was helping to prepare gingerbread guys and gals for the kids in our child’s Kindergarten class to decorate as part of their lesson.
Insert Oprah’s Ah Ha moment here.
Hey… I can make my coveted ginger cookies too and in a way my family will enjoy a bit more!
There is something so comforting about the smell of cinnamon, cloves and ginger. Even before the first bite I feel like things are looking up.
Light, soft and soothing.
Can’t ask much more of a cookie!
I make Chewy Gingerbread Cookies when people are under the weather, to make my house smell like it’s made of cake and just because everyone loves this sweet treat.
When ever a girlfriend complains of the baby flu, I send her over a batch.
(**PLEASE NOTE: Some sick moms- to- be don’t enjoy the extra sweet step of rolling the dough in sugar. When I make these to gift to someone I usually roll half of their cookies in sugar and leave the other half plain unless I already know their preference. Let them decide what tastes the best.)
They don’t cure but they taste really good especially when you are feeling less than stellar.
Here’s how you make this delicious little ginger cookie.
Go heat the oven to 375 Degrees.
In a big bowl or mixer add:
1 Cup Sugar (plain old granulated sugar)
2 Cups Flour
3/4 Cup Shortening
1/4 Teaspoon Salt
2 1/2 Teaspoons of Ginger
1 Teaspoon of Cinnamon
1 Teaspoon of Cloves
2 Teaspoons Baking Soda
1/4 Cup Light Molasses
Mix all until well blended. It might be my lazy talking but whenever I have to mix shortening I like to use a stand or hand mixer. It makes it super de duper easy and I feel that it gets a better mix than I can do by hand.
Do it to it you muscular kitchen Kings and Queens that will go at this cookie armed with only a spatula!
You are a shining example and probably have pretty studly muscles to show for your DIY prowess.
I’m picking you first to be on my team. 😉
Now that it’s all blended, we’re going to have to delay the gratification of eating this cookie just another few minutes.
I want you to cover that bowl of ginger cookie goodness and pop it in the fridge to chill for 15-20 minutes.
Leaving you time to walk the dog, switch over and fold the laundry, enjoy a cup of coffee, do a little yoga perhaps, update your Facebook status to tell the world how fabulous you think Just A Little Nutty’s Chewy Gingerbread Cookies are… Too much? Okay you get the drift, let the dough chill and go get something else done.
FYI… the theory behind chilling the dough is simple. When the dough is chilled it sticks together, not to everything else and it’s mother, the dog, the counter top, the bowl, the spoon. By chilling it, you are allowing yourself a cleaner easier experience when you shape the dough into balls and roll them in sugar.
We’re not looking for really big cookies. I like them in 2-3 bite size.
Make the international sign of okay with your hand… keep the ball of dough about the size of that circle that is made between the thumb and the pointer finger. Now you are NEVER without a Personal Gingerbread Cookie Gage. 😉
It ’tis the standard by which I measure all of my cookies thank you.
Roll the dough balls in plain old granulated sugar. The finer sugar doesn’t dance in the light so stick with the eye pleasing granulated.
(Omit the step of rolling dough in sugar if you think the intended target for the cookies wouldn’t desire the extra sugar.)
I am a lazy lover of covering my cookie sheets with parchment paper but you many also grease your cookie sheets to prevent sticking instead.
I really can’t say enough about parchment paper. I use it several times every single day in my kitchen from cooking to baking. It can get costly but then again bargain shopper know to buy it at the .99 Cents Only Stores.
I save myself $2.60 every time I buy it there and I get it at a cost I can afford to go cookie crazy should I be so moved.
Gently press each cookie down with your hand.
It gives the cookies that crinkly almost mock crunch look and makes for a nice round cookie.
Stick those trays of gingerbread sweetness in the oven for 9 or10 minutes.
Since the dough is brown it’s hard to see the golden browned edges to know that it’s done. Look at the center. It’s not supposed to look firm and hard but it also shouldn’t look like gingerbread soup in the middle.
Let them cool 5-8 minutes after baking.
Kenzie eagerly was sneaking in for a cookie right out of the oven. Besides being hot, they had not completely set yet. To which she announced was her absolute favorite way to enjoy a cookie.
Recipe makes about 25-30 cookies depends on how okay you were. 😉
Remember that you can easily label and freeze dough to use for later too.
When I get a great deal on supplies I will often mix up several batches of cookie doughs to freeze for another day. I can make a batch of cookies in many flavors at almost a moment notice because I keep my own homemade doughs frozen in my freezer ready to bust out some treats!
With the amount of cookie monsters that come through here, it’s never a bad thing to have an extra batch of Chewy Gingerbread Cookies ready to go in.
With An Extra Dash Of Love,
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