This is my only cookie recipe, I mean sure I make chocolate chip cookies, from the back-of-the-bag recipe, but this is the only cookie recipe that I have otherwise. I am going to delve into my grandmother’s recipes someday, all the cookies I used to make with her all of the time. I think that formed my person, who I am today. But until that happens, this is my only recipe, and I love it. Everyone loves it…well at least if you like ginger. It is essentially a ginger snap that is undercooked to make it chewy. I warn you now, these are addicting, like, you are going to eat 10 or 15 in one sitting, addictive.
Ginger Chew Cookies. Makes 24 cookies.
2 C all-purpose flour
1 T ground ginger (heaping, really heaping)
1 t baking soda
1/2 t kosher salt
3/4 C cane sugar (plus extra for rolling the balls)
7 T unsalted butter, softened
1/2 C packed brown sugar (I use light)
1 t vanilla
1 T agave nectar
Cooking spray or oil
Combine flour, ginger, baking soda and salt in a bowl. Cream 3/4 cup sugar, butter, and brown sugar together with a hand or stand mixer using medium speed. Add vanilla and egg, mixing to fully combine ingredients. Using a low speed on the mixer, add flour a little at a time until combined. Scrape dough into a ball, if it is crumbly you can use your hands to form it. Cover and freeze dough for one hour.
Preheat oven to 350.
Put 1/4 cup sugar in a small bowl. Remove dough from freezer and lightly coat hands with cooking spray or oil shape dough into one inch balls. Roll balls in sugar and place two inches apart on a slipat lined cookie sheet.
Bake for 8-12 minutes, until just set, cooked but still soft in the middle. Remove cookies from pan and cool on a wire rack. Store in an air tight container.