Bobbette & Belle’s Soft & Chewy Ginger Cookies

I’ve got to say – compared to baking bread, making a simple cookie is soooo wonderfully easy. I have a newfound appreciation for straightforward recipes.

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I recently made Bobbette & Belle’s Soft & Chewy Ginger Cookies on a whim. I wanted a sweet treat and I happened to have all of the requisite ingredients on hand, so I gave it a whirl.

The result was a delicious, classic ginger cookie – but be warned: this is the one Bobbette & Belle recipe that you don’t want to leave in the oven longer than recommended. Read on, folks.

Let’s start with the ingredients: as I mentioned, I already had them in my pantry and chances are good you’ve got most of them, too. Flour, baking soda, salt, ground ginger, cinnamon, cloves, unsalted butter, brown sugar, a single egg, fancy molasses, and some granulated sugar to give it a sparkly finish – and that’s all it takes.

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Totally smells like gingerbread house batter

It’s a typical quick and easy cookie recipe: mix the dry, cream the butter and the sugar,  add the wet stuff (egg, molasses), then add the dry. There is one additional crucial step that you don’t find in every cookie recipe, and that is to pop the dough in the fridge for at least an hour before baking. If you skip this, the dough is a bit finicky to handle.

(As you can imagine, this hour waiting time didn’t particularly mesh well with my desire to eat something sweet instantly. Patience is a virtue.)

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I used a small ice cream scoop to fill two cookie sheets. Each scoop then got rolled into a ball and then each ball got rolled into a dish of sugar. I’m a firm believer that just about everything is better coated in sugar.

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Alright, the only hiccup I encountered occurred relates to the bake time. The recipe instructs 15 to 18 minutes, but EVERY Bobbette & Belle recipe I’ve made thus far takes way longer (like, 20 – 30 minutes more in some cases) to bake than instructed.

I made two cookie sheets worth of cookies and I took one out at 20 minutes and the other out at 25. Both looked softish when I took them out, and because the dough is a golden brown, it was hard to determine done-ness based on colour. The 20 minute batch straddled the line between chewy and not, while the 25 minute batch was decidedly crunchy. Delicious? Yes – but the recipe is called “soft and chewy ginger cookies” and I think they would have been tastier if I’d cooked them as per the instructions.

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Look at that gorgeous crackle!

Oh well – that didn’t stop me from enjoying them.

I kept these in a closed tupperware and found that after about three days, they’d gone a bit stale. Solution: each them faster and/or share them with friends next time.

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Bonus: here’s another ginger cookie recipe that I have made a few times. It calls for REAL ginger, not ground. The cookies are super soft and pliable – I highly recommend this recipe.


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