I've had these lovely little Crystallized Ginger Bits in my cupboard for a while but just recently discovered how delightful they are. As I was pilfering another handful of them from the tin, the recipe for these cookies just jumped out at me and begged me to make it. You should too...it's good even without the ginger bits! They were spicy with ginger and just chewy enough to go perfectly with a cup of tea.
Chewy Ginger Snaps
recipe from www.gingerpeople.com- I've noted where I adapted the recipe
3/4 cup butter, softened (I used 2/3 cup of light olive oil instead)
1 cup sugar
1/4 cup dark molasses (I used 1/3 cup)
2 teaspoons baking soda
2 cups flour
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3.5 ounces crystallized ginger, chopped coarsely
Instructions: Preheat oven to 375°F. Combine softened butter or oil, sugar, molasses and egg. Beat well. Stir in crystallized ginger. Sift dry ingredients together. Add to wet mixture. Mix well. Form 1 inch balls. Roll in granulated sugar. Place on greased cookie sheet, 2 inches apart. Bake 8-10 minutes. Makes 3 dozen cookies.