I really like ginger cookies, one of my favorites is the triple ginger cookie that I make. I came across this recipe on Bakingblonde’s weblog and thought I would give it a try. The recipe called for some good spices and molasses and also called for cinnamon chips, which seemed interesting.
I love this time of year when the stores carry all of these unusual baking chips. Cinnamon chips are one of those that can usually only be found this time of year. I try to stock up since I know that is my only chance to get these special chips. I thought I had some cinnamon chips, but I guess I had used them up. So I went to the store to find them. Well, I went to all these stores and I wasn’t able to find them! Stores had special displays for holiday baking, but no cinnamon chips. I can’t ever find raspberry chocolate chips either, I wonder if they make those anymore?
Well, my husband and I were out last weekend and hit one more grocery store, and they had the chips! I bought three bags since I didn’t know when I would see them again. It seems a bit too complicated to order them online, but I guess I would do that if I had to.
I like the flavor of these a lot, and they are so soft and chewy. I’m a little surprised that they are as chewy as they are since they use butter rather than shortening. The ginger cookie that I typically make uses shortening, and I’ve always figured that’s why they are so chewy. Maybe adding the molasses makes a difference.
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 tsp vanilla
1/3 cup molasses
1 cup Cinnamon Chips
1 cup sugar (for rolling dough balls)
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 and fluffy. 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 stir in the cinnamon chips.
Chill dough for about 30 minutes. Preheat oven to 350 degrees. Line baking sheets with parchment or a silicone baking sheet.
Form dough balls and roll in the 1 cup of sugar. Place dough balls on prepared baking sheets. 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.
Recipe from Bakingblonde’s Weblog (http://bakingblonde.wordpress.com/)