spiced ginger mounds

I think the world can be divided into two kinds of people: those who like chewy cookies and those who like crisp cookies.

That means that some people go ga-ga over ginger snaps.

I don't.

I go ga-ga over ginger chews.

That's right – I like my ginger cookie good and chewy.

My friend Carolyn gave this recipe to me one December in Halifax, eleven years ago (when I was a mere child).

With a slight crackle appearace and a dusting of sugar snow, this is one of my favourite Christmas cookies. It is also very satisfying to watch them flop from a sugary ball down into a thick, chewy* cookie. And, I am happy to report it has single-handedly broken my bad baking streak this December.

What more could you ask for? With or without gluten, these cookies are gentle little spicy chews that just beg to be chased with a Christmas orange.

That's really all I have to say. If you like chewy cookies, you should make these spiced ginger mounds. If you like crisp cookies, you'll have to find another recipe. Or bake these a lot longer.

* Obviously, I am trying to break some kind of record for how many times I can use the word chewy in one post.

P.S. I am back from Toronto. There was no snow, but I did brave a chilly north wind, which was perfect for cold-testing my new coat from Cornwall. (My new coat performed perfectly, thank you very much. It felt light and toasty like a marshmallow and I love it.) Getting back to food matters, I discovered some excellent Italian food. Hop on over to hop & go fetch it for new favourite restaurants in Toronto.

Last December: spicy cajun almonds and butter lettuce for a break

spiced ginger mounds
bakes 36 

3/4 c. butter
1 c. + 3 tbsp. white sugar
1 egg
1/4 c. molasses
2 c. wheat flour
     or gluten-free flours:
     80 g. sweet white sorghum flour
     40 g. teff flour
     90 g. sweet rice flour
     70 g. tapioca starch
     1/2 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cloves


Preheat oven to 325 degrees Fahrenheit. Line cookie sheets with parchment paper.

Cream butter and 1 cup of sugar. Beat in the egg and molasses. Set aside.

In another bowl, blend the flour(s), salt, baking soda, cinnamon, ginger and cloves. Mix well. Stir into butter mixture.

Shape into small balls, about 1 inch in diametre. Pour your extra 3 tablespoons of sugar into a small bowl. Roll each ball in the sugar. Set on prepared cookie sheet. Give them room to spread out (only 12 - 14 balls per large cookie sheet).

If you're making gluten-free cookies, chill at least 15 minutes. If you're making cookies with wheat flour, skip the chilling. Bake for 9 – 11 minutes, until small crackles form on the cookies.* Cool on the cookie sheet for 5 – 10 minutes before transferring to a rack.

* Don't overbake if you like a chewy cookie.