Our grandchildren stayed with us in Umbria for over two weeks, and they love to snack. Before they arrived I prepared several quick breads and batches of muffins and froze them, but the kids quickly worked their way through those, so I finally tried a ginger cookie recipe I had saved for more than a year.

I was a little reluctant to bake spice cookies because I adore cinnamon and ginger and didn’t want the temptation in the house. With three hungry children around, it seemed like the perfect moment to make a large batch. These cookies are rich and flavorful; two or three with an afternoon espresso are ideal. The combination of cinnamon, cloves and a generous amount of ginger gives the cookies a lively spice, while molasses contributes deep, comforting sweetness.

I substituted butter for shortening because shortening is not common here in Italy — only lard is available — and I used white faro flour in place of all-purpose to add a bit more nutrition. The recipe does call for a fair amount of sugar, which I plan to address next time by reducing the quantity or trying a coconut palm sugar alternative. From experience I’ve learned not to change too many ingredients at once, so this time I only swapped the flour and the fat.

I prefer cookies with crisp edges and a chewy center, so I baked these for the full 14 minutes. If you prefer a softer cookie, remove them from the oven one or two minutes earlier.

Buon Appetito!
Deborah Mele

Chewy Ginger Cookies

Yield:
Makes About 2 Dozen

Prep Time:
15 minutes

Cook Time:
14 minutes

Ingredients

• 4 1/2 Cups White Farro Flour
• 4 Teaspoons Ground Ginger
• 2 Teaspoons Baking Soda
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Ground Cloves
• 1/2 Teaspoon Salt
• 1 1/2 Cups Butter, at Room Temperature
• 1 Cup White Sugar
• 1 Cup Brown Sugar
• 2 Eggs, at Room Temperature
• 1/2 Cup Molasses
• 3/4 Cup Sugar for Rolling

Instructions

1. Preheat the oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.
3. In a bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt.
4. In another bowl, beat the butter with the white and brown sugars until light and fluffy.
5. Beat in the eggs one at a time, then add the molasses and mix until combined.
6. Stir the wet ingredients into the dry ingredients and beat just until combined; do not overmix.
7. Shape portions of dough into 2-inch balls and roll each ball in the 3/4 cup of sugar.
8. Place the dough balls about 2 1/2 inches apart on the prepared baking sheets. Bake for 12 to 14 minutes for crisp edges and a chewy center; remove a minute or two earlier for a softer cookie.
9. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
10. Store completely cooled cookies in an airtight container.

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