giant spicy ginger chewies

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr

giantgingercookies-DSC_0017

If you like big, spicy, chewy, ginger cookies this is the recipe for you. They’re perfect! The cayenne can be reduced or eliminated all together if you don’t like the heat…but I think it’s what makes these cookies so awesome.

2 ¼ cups unbleached all purpose flour
2 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp cloves

1 tsp ground cayenne pepper
¾ cup (1 ½ sticks) unsalted butter at room temp.
1 cup packed light brown sugar
1 large egg
¼ cup molasses
about ¼ cup turbinado sugar

Position a rack in the middle of the oven. Preheat the oven to 350°. Rub 2 baking sheets liberally with olive oil.

Sift the flour, baking soda, salt, cinnamon, ginger, cloves and cayenne into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate.

Spread the turbinado sugar on a large piece of wax or parchment paper. Roll ¼ cup of dough between the palms of your hands into a 2 inch ball, roll the ball in the sugar and place on one of the prepared baking sheets. Continue making cookies, spacing them 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm, but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Makes 9-12 cookies

Enjoy!

~Melissa

You may enjoy these related posts:

  15 comments for “giant spicy ginger chewies

  1. Cami
    January 26, 2011 at 11:50 am

    Oh my!!! I might have to try these!

    • Melissa
      January 25, 2013 at 3:16 pm

      enjoy, Cami! 🙂

  2. admin
    January 26, 2011 at 3:44 pm

    I think you’ll love them! I consider you a cookie connoisseur 😉

  3. January 27, 2013 at 6:40 pm

    This is the perfect cookie. Looks delicious. Cannot wait to make it.

    • Melissa
      January 28, 2013 at 1:42 am

      thanks so much for visiting and for commenting! enjoy those cookies! xo 😉

  4. Amy
    October 15, 2013 at 6:09 pm

    These are baking right now and the smells are intoxicating!
    We can’t wait to try them! Thank you for sharing. 😀

    • Melissa
      October 16, 2013 at 11:56 pm

      Hi Amy! Thanks for visiting and for commenting 🙂 enjoy those cookies! xo

  5. Genny
    October 16, 2013 at 6:21 pm

    I made these today and they were AWESOME!! My husband and father loved the added kick of the cayenne pepper. And I have to agree! This is a keeper for sure! Thank you!!

    • Melissa
      October 16, 2013 at 11:56 pm

      Hi Genny! I’m so glad you like them! I love the cayenne too 🙂 thanks for stopping by and for commenting.

  6. Lisa
    December 12, 2013 at 10:39 am

    Is 9-12 cookies a type o? Seems so little and I was thinking for Xmas baking.

    • Melissa
      December 12, 2013 at 12:34 pm

      Hi Lisa…no, that’s not a typo. This recipe makes 9 to 12 BIG cookies. You could always double it. 😉

  7. sherrie smith
    February 22, 2014 at 8:44 am

    can I make them smaller, we are all diabetic, can have anything in smaller portions and we all love ginger snaps

    • Melissa
      February 22, 2014 at 11:17 pm

      You sure can, Sherrie! Just don’t cook them quite as long 🙂

  8. Nancy
    November 4, 2015 at 2:57 pm

    These sound wonderful. I prefer to use crystallized ginger. Can you recommend a measurement?

Leave a Reply

Your email address will not be published. Required fields are marked *