Chewy Double Ginger Snap Cookies

Microwave Convection Cooking -

These make delicious cookies for Fall. They keep really well, staying moist and chewy for days and also freeze well. The only problem is they disappear quickly! Two kinds of ginger...ground and crystallized...make them extra special. Since they bake only 9 to 10 minutes, regular convection heat is used. 


3/4 cup butter 
1 cup sugar
1/4 cup molasses 
1 egg 
2 -1/4 cups all purpose flour 
2 teaspoons baking soda
1 teaspoon cinnamon 
1/2 teaspoon salt 
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves 
2 tablespoons chopped crystallized ginger 
1/4 cup sugar 

1. MICROWAVE (100%) butter 30 to 45 seconds or until softened. Preheat microwave-convection oven to 350°.

2. Blend sugar and molasses with softened butter. Beat in egg. Add flour, baking soda, cinnamon, salt, ginger, cloves and crystallized ginger; stir until well mixed. If desired refrigerate 1 hour for easier handling.

3. Shape dough into 1-inch balls. Coat with sugar; place about 1 inch apart on Teflon-coated baking rounds on turntable and/or rack.

4. CONVECTION-BAKE at 350° for 9 to 11 minutes or until edges are set. Let stand 2 minutes; remove from baking sheet. Repeat with remaining dough.

About 36 Cookies

TIPS >When baking several batches of cookies, set the time for a longer period of time; use a portable timer or phone timer for individual batches. This way you can remove the cookies, shut the door and press start to keep the oven hot until the next batch of cookies is ready to bake.

>Look for crystallized ginger in the Asian foods or in bulk spices sections of most supermarkets. Store leftovers in air-tight container. 

From my Kitchen..

—I recently prepared a double recipe of the Crustless Quiche recipe in the 9inch square pan. Even with the turntable turned off, it cooked nicely on the Low-Mix combination, rotating the dish once. The Egg Bake, cut nicely with the narrow silicone spatula and removed from the dish easily with the wide spatula. A 13x9-inch pan of caramel rolls were prepared in the deep 10.5-inch silicone pan and it baked perfectly on the convection setting. Most things that cook in a 13x9-inch pan can be cooked in the deep round silicone pan and then it turns freely in the ovens with turntables.

—At a recent class, several participants were getting together one evening for dinner and they were each making something from one of the microwave-convection cook books that they had just purchased. I was not there long enough to hear about their results, but thought what a good way to learn together and share cooking experiences.Soups and casseroles are great for winter dining. Make extras and freeze in meal-sized quantities for enjoying at another meal. 


For more great recipes, get the popular book On-the-Go Microwave-Convection Cooking!