Chewy Ginger Rye Cookies Recipes

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

CHEWY GINGER-RYE COOKIES

Steps:

• Whisk all-purpose flour, baking soda, cinnamon, cloves, ¾ cup rye flour, 2 tsp. ground ginger, and 1 tsp. salt in a medium bowl to combine; add crystallized ginger and toss until coated and evenly distributed. Whisk molasses, brown sugar, and ¾ cup melted butter in a medium bowl to combine. Add egg yolks and whisk just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. Add dry ingredients and fold until no streaks of flour remain. Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits).
• Meanwhile, place a rack in middle of oven; preheat to 375°F. Whisk raw sugar, remaining 6 Tbsp. rye flour, remaining 1 tsp. ground ginger, and remaining ¼ tsp. salt in a small bowl to combine. Add remaining room-temperature butter and smash together until mixture resembles clumpy wet sand; this is your streusel topping.
• Using a 1-oz. ice cream scoop, portion out dough (about 2 Tbsp. each) and roll into balls between your palms. Working one at a time, toss balls in streusel mixture to coat and place on 2 parchment-lined baking sheets, spacing 3" apart. Bake 1 sheet of cookies until they have spread and are slightly cracked and just set around the edges and streusel is lightly browned, 8-10 minutes. Let cool 10 minutes on baking sheet. Transfer to a wire rack and let cool completely. Bake remaining sheet of cookies.
• Do Ahead: Dough can be rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic freezer bags. Let sit at room temperature 30 minutes before rolling in streusel and baking.

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

CHEWY GINGER MOLASSES COOKIES

Steps:

• In a Medium Bowl, whisk together the AP flour, baking soda, cinnamon, cloves, rye flour, ginger and salt. Stir in the finely chopped ginger until evenly incorporated.
• In a separate bowl, whisk together Molasses, brown sugar and melted butter, until nicely combined. Add in the two egg yolks and continue whisking for about 10 seconds until incorporated.
• Add the wet ingredients to the dry, and fold in until you see no streaks of flour. Let the dough sit, uncovered at room temperature for 30 minutes (See Note). During this time, preheat your oven to 375F (Conventional) or 350F (Convection/Fan), and prepare the streusel.
• Whisk the 6 T Raw (or Turbinado)sugar, 6 T Rye Flour, 1 t ginger and 1/4 t salt in a small bowl, making sure to combine well. Mash in the 2 T room temp butter until the mixture resembles wet sand.
• Using a 2 T (1 oz, 28 ml) scoop, scoop the dough into 24-26 pieces. Roll each in your hands into a ball, then dredge the ball in the streusel. Place 9-10 streusel-coated balls on a baking sheet, 3 inches apart. Sprinkle a bit more streusel over the top if you like, as it melts into the cookies.
• In a conventional oven, place the baking sheet on the middle rack in the oven and bake until they have spread and are just set around the edges and appear slightly cracked. Streusel should appear slightly browned. In my oven this took 8 minutes, but could take as many as 10 minutes. (If your oven is a Convection oven, you could put a 2 or 3 sheets in at the same time, on top and bottom levels of oven, as the heat is distributed by the fan.) (See Note 2)
• Let baked cookies cool on the sheet a full 10 minutes before removing them to a wire rack to cool completely.
• Cookies keep at room temperature several days, or refrigerated in an air-tight container up to a week.

WHOLE GRAIN GINGER SNAPS

Steps:

• Whisk together the dry ingredients in a small bowl.
• In a large bowl, thoroughly mix the wet ingredients.
• Add the dry ingredients to the wet mixture, and stir with a stiff spatula until well incorporated.
• Preheat your oven to 375°F.
• Cover the dough and let the flours hydrate for about 20 minutes.
• Form dough balls of about one tablespoon size and roll them in the white sugar.
• Place the balls on ungreased cookie sheets about two inches apart if you're making the chewy cookies and about four inches apart if you're making the crispy cookies.
• Bake for 10-12 minutes until the center of the cookies no longer looks wet.
• Let the sheet cool for a couple of minutes and then transfer the cookies to wire racks to cool completely.
• Store the chewy cookies in a close container to maintain the softness. The crispy cookies can be stored however you prefer.