Ginger chewies
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 87.7
- Total Fat: 3.6 g
- Cholesterol: 30.4 mg
- Sodium: 76.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.2 g
- Protein: 1.5 g
View full nutritional breakdown of Ginger chewies calories by ingredient
Number of Servings: 48
Ingredients
-
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon allspice
1 1/2 sticks of salted butter, room temperature
1 cup packed light brown sugar
1 egg
1/2 to 3/4 cup molasses
Directions
Set oven rack on the middle level and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, sift flour, baking soda, cinnamon, ginger, cloves and allspice, set aside.
Using a stand mixer on medium speed, beat butter and brown sugar until light and fluffy, this usually takes about one minute. Stop the mixer to scrape the sides of the mixing bowl as needed.
Add egg and molasses and mix on medium speed until blended and light brown in color, this usually takes one minute.
Reduce mixer speed tp low and add the flour mixture, mixing just enough to incorporate it.
Roll a tablespoon of dough between your palms in to a ball. Roll each ball in sugar and place it on the prepare baking sheets, spaced about 2" apart.
Bake one sheet at a time for about 14 minutes or until the tops of the cookies feel firm and have several crackers but the insides are still soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
May be store in an air tight container for 4 days.
Serving Size: makes about 4 dozen cookies
Number of Servings: 48
Recipe submitted by SparkPeople user MEHANKP.
In a medium bowl, sift flour, baking soda, cinnamon, ginger, cloves and allspice, set aside.
Using a stand mixer on medium speed, beat butter and brown sugar until light and fluffy, this usually takes about one minute. Stop the mixer to scrape the sides of the mixing bowl as needed.
Add egg and molasses and mix on medium speed until blended and light brown in color, this usually takes one minute.
Reduce mixer speed tp low and add the flour mixture, mixing just enough to incorporate it.
Roll a tablespoon of dough between your palms in to a ball. Roll each ball in sugar and place it on the prepare baking sheets, spaced about 2" apart.
Bake one sheet at a time for about 14 minutes or until the tops of the cookies feel firm and have several crackers but the insides are still soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
May be store in an air tight container for 4 days.
Serving Size: makes about 4 dozen cookies
Number of Servings: 48
Recipe submitted by SparkPeople user MEHANKP.