Chewy Ginger Cookies with Cinnamon Chips

The holidays are approaching and I have been searching for some recipes to make for my goodie trays for Christmas. I have a ginger cookie recipe I love but decided to try out a new recipe and jazz it up a bit.  I had some cinnamon chips that I have been wanting to use for a while and thought that they would be perfect in this recipe and boy was I right!  I very loosely followed a recipe I found on a flyer in a kitchen outlet store in their spice aisle. 

Your mixer may get a workout because the dough is very dense and thick. My right arm got a little sore while folding in the cinnamon chips but it was sooooo worth it! These cookies bake up soft and chewy (not cakey) and the cinnamon chips complimented the flavors of the cookie perfectly. These cookies have a sweet crisp exterior thanks to a roll in sugar before baking. The interior of the cookies chewy with the perfect blend of cloves, ginger and cinnamon. The cinnamon chips do not overshadow the other flavors but instead enhance and compliment them. They are a welcomed surprise and the perfect way to ‘spice’ up a traditional holiday favorite cookie!

While yummy, I don’t know if the base recipe will replace my original ginger cookie recipe but I will definitely  be adding cinnamon chips the next time I make them! I havent’ made them in so long that I am anxious to bake up a batch and compare. Let’s just say that you can NOT lose with either recipe!

*If you can not find cinnamon chips in your grocery store, order some online HERE! DO IT!! They are great in muffins and pancakes as well!

* I do recommend to chill the dough for at least 20 minutes or they may spread a little too much while baking. If you want to bake right away, maybe bake a test cookie and if it spreads too much add a little more flour to the dough to help them retain their shape.

I rate these cookies an 8.5

Chewy Ginger Cookies with Cinnamon Chips
3 cups flour
1 1/2 tsp cinnamon
3/4 tsp ground cloves
2 tsp ground ginger
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tsp vanilla
1/3 cup molasses (NOT blackstrap)
1 cup Cinnamon Chips
1 cup sugar (for rolling dough balls)

Preheat oven to 350. (if baking immediately)
Line baking sheets with parchment paper.
In a medium size bowl stir or sift together the flour, cinnamon, cloves, ginger, baking soda, baking powder and salt. Set aside.

In large mixing bowl mix together the butter and brown sugar until light. Add egg and vanilla, mix to combine. Slowly add molasses and beat to combine and mixture is creamy.  Add the flour mixture slowly  and mix until combined. Gently fold in the cinnamon chips.

Chill dough for 20 minutes (or you can bake immediately)
In a shallow bowl pour 1 cup sugar.
Form dough balls (I used my Pampered Chef Medium size scoop) and toss in the bowl of sugar. Roll to coat evenly.

Place dough balls on prepared baking sheets. Press middle down slightly for even baking.
Bake in preheated oven for 9-12 minutes until edges are set and light brown. Do  not overbake or cookies will be crisp. 
 Cool on baking sheets for 5 minutes and then allow cookies to cool completely on wire rack.

Ginger Cookies

Oh, yes, the adjectives often used to describe me also describe one of my favorite holiday cookies.

Ginger Cookies are a must have in my house around the holiday. NOT the thin little snap type (while I do like those with pumpkin dip) I need a cookie to sink my teeth into and these cookies fit the bill.

I love how the ginger/cloves/cinnamon balance out the delicate sugar “crust” on these cookies. These cookies are so easy to whip up and make your house smell wonderful while they are baking. I will admit, I have not tried any other ginger cookies but don’t feel the need to. The texture of these cookies is dense yet chewy and because they are rolled in sugar, the outside has nice crispness to them. These are not thin like a snap, but rather a nice hearty cookie that packs a mouthful of flavor. These are made with shortening, I am not sure they would retain their great texture if you used butter, but it is worth a shot if you insist on avoiding shortening.

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I rate these cookies an 8.5

Ginger Cookies
from Better Homes and Gardens
4 1/2 cups flour

4 tsps ground ginger

2 tsp baking soda

1/4 tsp salt

1 1/2 tsp ground cinnamon

1 tsp ground cloves

1 1/2 cups shortening (I used butter flavor transfat free Crisco)

2 cups sugar

2 eggs

1/2 cup Molasses (NOT Blackstrap)

3/4 cup sugar for rolling

Preheat oven to 350.
In large mixing bowl wisk flour, baking soda, ginger, salt, cinnamon and cloves. Set aside.

In mixing bowl beat shortening for 30 seconds. Add sugar and beat until well combined. Beat in eggs and molasses until combined, scraping sides of bowl as needed. Add as much of the flour mixture as your mixer can handle and fold in the rest by hand.

Shape dough into 2 inch balls and roll into 3/4 cup sugar just to coat. Place on baking sheet at least 2 inches apart. Press down slightly on dough balls so they evenly bake and spread out.

Bake for 10-12 minutes or until bottoms are LIGHLTY brown and tops are puffed. Do NOT overbake. Cook on cookie sheet for 2 minutes and finish cooling on wire rack.

**I made mine smaller using my medium size scooper from Pampered Chef and baked for about 7-8 minutes.