Chewy Spice Cookies
Victor Schrager
How to Make It
Step 1
Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.
Step 2
Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).
Step 3
Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.
Step 4
Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
wls60f894b4d0a7
2015-12-06T11:53:18-05:00
Okay i made these with molases they where okay so next i used corn syrup instead of molases and they where awsome cooked them longer like 15 minutes turned out like the pic you see for recipe so ya they are a hit with me love them
lesterstubbins
2015-02-06T13:44:11-05:00
These are the best spice cookies I've ever made! The spice ratios are perfect and the black pepper very subtle.
Used butter instead of shortening, dark brown instead of light brown sugar, and....
added chocolate chips! The dough was very sticky but chilling until firm made it easier to form balls. Rolled them in raw sugar and didn't bother to press them down.
The secret to keeping them chewy is to not overbake. yummyyummyyummy
marinesmom
2013-12-26T17:54:09-05:00
After I rolled it into dough balls I chilled it in the freezer X approx 20-30 mins then using a glass I flattened each ball into a perfect cookies and baked them in batches of a dozen for approx 10 mins for each batch.
AmySNYC
2013-12-14T04:50:37-05:00
This cookies should not be named chewy spice cookies. They are not chewy at all. The flavor is good, but the texture is crispier than I expected. Also, mine did not get nice and crackled on the top like the photo. Mine were smooth. I did add an extra half cup of flour, as another reviewer suggested, since the dough was very sticky. I probably won't make these again, as I really wanted something with a too their, chewy texture.
JulieDunsworth
2012-12-28T11:44:19-05:00
...oh, forgot one important thing: I used a mini-icecream scoop (1 oz) to measure the dough. This made dough-rolling in the sugar much easier and gave me uniformly shaped cookies for baking.
JulieDunsworth
2012-12-28T11:40:27-05:00
This recipe is excellent. I gave these away as holiday gifts. I tweeked the recipe a bit: used Vietnamese cinnamon, sea salt, freshly grated nutmeg, and substituted Vanilla Bean Paste for the vanilla. I baked them for 10-minutes and they came out chewy and delicious. I received many compliments! They have an old-fashioned spice cookie/gingerbread flavor - superb.
deaShona71
2011-12-22T14:35:40-05:00
Less 30grm of shortening, plus 1/2 cup of flour...Perfect!!Chewy, crispy and lightly spicy.
michelle2colby
2011-12-03T14:09:07-05:00
After reading the comments about being to crunchy and not chewy enough, I added a 1/2c flour and turned the oven to 325. They were perfectly chewy, lightly spicy flavor. A big hit with my dinner guests.
cljgd8
2011-01-04T16:41:46-05:00
I thought these would turn out "chewier" but they were eaten quickly even though they were not as soft as I thought they were going to be.
StacyAML77
2010-12-24T09:51:17-05:00
I felt that this recipe was pretty foolproof. Though the dough does seem a bit loose for balls, I interpreted it this way: Drop the heaping tablespoon of dough into the sugar, then lightly toss it around in there till it's covered and balled up. You can be afraid to get a finger or two messy with this method, but the texture comes out just perfectly, and with my oven I found that 12 minutes was ideal. Definitely try these!
