Ginger Molasses Cookies

December 26, 2010

Wow….so March 2010 was my last post. To be fair, I didn’t know that people actually read this. And maybe I’m flattering myself, but it has recently come to my attention that people are not only reading this, but actually trying recipes! So in honor of this, and the winter season, I will post a few recipes to warm your heart’s cockles.

 

Ingredients

2 c (9 oz) Unbleached All purpose Flour
2 tsp Baking Soda
2 tsp Ground Ginger
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Allspice
1/4 tsp Ground Salt
1/4 tsp Ground Cloves (Optional)

8 Tbsp (1 Stick butter) melted and still warm, or equivalent amount of oil
1/4 c. Unsulfured Molasses (Either strong or not, depending on your taste, I used strong)
1/2 c. (3.5 oz) Granulated Sugar
1/3 c. (2.33 oz) Packed Dark Brown Sugar
2 Tbsp Fresh Grated Ginger
1 Egg

about 1/8 c. of Demarera or Turbinado (Raw) sugar or if not those then plain granulated sugar to sprinkle on top

Combine Flour, Baking Soda, spices and salt in a medium bowl. Combine with a fork or a whisk.

In a larger bowl combine the granulated and brown sugars (the demarera or turbinado is for later), butter (or oil), molasses, egg, and grated ginger. Mix by hand or hand blender until well combined.

add the dry ingredients to the wet and mix with a spatula until well combined. The batter will be very wet, so don’t worry.

If you have it, line a baking pan with parchment paper (If not that’s ok too).

Now would be a good time to preheat your oven to 350, then next part takes a bit.

Now here is the hard part. Roll out 1 in balls out of the dough, dab each ball in demarera (or turbinado, or regular) sugar and place in the lined baking sheet. Place balls two in apart and away from walls of the sheet, these guys spread out quite a bit.

Place in oven and bake for 10 min or until cookies have puffed up, cracked, and deflated. If you need too, rotate pans top to bottom and front to back 5 min in if you cant fit both pans on the same rack at the same time.

Remove from oven and cool on cooling rack. If you used parchment paper, remove the entire sheet of paper and place on the cooling rack. Use a knife to separate cookies if necessary.

 

Notes

So these cookies are awesome, but the rolling process takes FOREVER! I highly recommend doing this with a partner, or several…if you’re into that sort of thing. If you are a true baking nut and have different sized ice cream scoopy things, use them. Otherwise, I would periodically flour your hands to keep the dough from sticking to them.

Also, an optional step from the original recipe was to get crystalized  or candied ginger, cut them into small pieces and mix them in with the dough. This results in a VERY gingery and even a little spicy cookie.

If you’re not really into a sinus-cleansing ginger taste, feel free to cut back on the grated ginger, although the amounts listed above are really not bad, and by not bad I mean really good.

Enjoy and stay warm!!

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