Saturday, February 20, 2010

Ginger Chews

Today was a misty, cold day with wreaths of fog trailing around the hills.  Not quite raining... a perfect day for baking.  We have been trying to find things to do with the cultured ginger that is left after we make ginger ale.  Today we tried ginger chews.  It was a nice way to spend the afternoon.

I had some good help in the kitchen.... the Junior Rancher found the recipe, got out the ingredients, measured all the dry stuff and helped me eat them!  It is good to have help.  I think Papa is going to like these.  We definitely have a new family favorite.

Here is the recipe, if anyone wants to try it.  (note from Cindy.... This cookie is a little sweet for us.  It is OK... one at a time with tea or coffee.  The next time I make it I will probably cut the palm sugar by 1/2 a cup and add a bit more grated ginger and orange zest.... but still good cookies,) 

(Further note from #1 son.... the cookies are PERFECT - Don't change the recipe)


4 3/4 cup flour
1 tsp cinnamon
2 tsp fresh grated ginger (I used cultured)
2 tsp orange zest
1/2 tsp cloves
1 tsp salt
3 1/2 tsp baking soda
2 cups Palm Sugar
1 cup butter
2 eggs, beaten
1 cup molasses
1 tsp. vanilla
Powdered Sugar

Sift together flour, cinnamon, ginger, orange zest, cloves, salt and soda. Set aside. Cream sugar and butter. Stir in eggs, molasses and vanilla. Add dry ingredients and mix. Chill dough 1-2 hours. Roll into walnut sized balls and dip in sugar. Place on greased baking sheet. Bake at 350 degrees for 8-10 minutes.

All of the ingredients were organic and we used cultured ginger left from making ginger ale.  I just peeled it and ran it over my microplane grater.

Serving suggestion:  Have some warm cookies with a glass of raw milk!


The Little Rancher mixing the ingredients
The final dough.......... and the finished cookies!

We decided to store some away in Evelyn Fields snack bags for Papa's lunch on Monday!


  1. They were actually a little oversweet. I think I will mess with the recipe. I am thinking about cutting the palm sugar in half and adding some finely chopped pecans (presoaked of course :).

    The bag worked great for cookies.