Ginger Molasses Cookies
"This cookie is for the true spice lover. I just love the smell of the house when they are baking and was so fortunate to be one of my friend Lisa's taste-tester's for this recipe (and of course promptly asked for the recipe). I can't remember how many this makes so yield time is estimated. I generally make my cookies using a smaller cookie scoop so we can enjoy them longer. Oh, and if you don't have a lot of time to make these, you can omit the chilling time and they will still turn out--I'm honestly not sure if I ever chill the dough when I'm making these...rebel, I know. ;-)"
- Ready In:
- 1hr 51mins
- Ingredients:
- 13
- Yields:
-
24-36 cookies
- Serves:
- 12-18
ingredients
- 1⁄4 cup granulated sugar
- 2 tablespoons candied ginger, coarsely chopped
- 3⁄4 cup unsalted butter, melted and cooled
- 3⁄4 cup dark brown sugar
- 1 large egg
- 3⁄4 cup unsulphured molasses, mild flavor
- 2 2⁄3 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
directions
- Preheat the oven to 375 degrees. Line 2-3 cookie sheets with parchment paper or silicone mats.Combine the sugar and candied ginger in a food processor and grind until fine.
- Pour into a small bowl and set aside.
- In a medium mixing bowl, wisk together the melted butter and brown sugar. Add the egg and molasses and mix well.
- Combine the flour, baking soda, salt, and spices and sift into the butter mixture, stirring with a wooden spoon or rubber spatula to blend.
- Cover with plastic wrap and chill for at least an hour.
- Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, and gently flatten to form 2-1/2 to 3 inch discs.
- Roll each disc in the ginger sugar, and place on the lined cookie sheet, leaving about 3 inches between each cookie.
- Bake 12-15 minutes, until just golden brown around the edges, but still slightly soft. Do not overbake.
- Remove from the oven and immediately slide the paper or mat onto a metal rack to cool.
- I use a small cookie scoop for these to make smaller (and more!) cookies. Start out baking them for 8 minutes and then adjust the time accordingly.
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Reviews
-
Not giving a star rating because I am not sure what might have gone wrong. These just did not work out for me at all. They were very doughy and I couldn't get them to set up at all. Will try again! The blend of spices was very mild for those who don't like sharp ginger cookies. Thanks. -
I knew these were destined to become a holiday cookie classic in our house after the first time I made them. I was never a fan of spice cookie until this recipe came my way. These are just dandy, I would not change a thing. Perfectly spiced and easy enough to make to have the kids help. -
Ginger cookies are one of my DH's favorite cookies and he loved these. My sons loved them as well! They came out perfectly for me with great ginger flavor. Just the right amount of spices in these. Made for Zaar World Tour 4 for the Tastebud Tickling Travellers.
RECIPE SUBMITTED BY
I am originally from the Pacific Northwest but was transplanted to the east coast when my hubby went back to school to get his Ph.D. My husband and I are parents to two boys that we fondly refer to as "Search & Destroy" and our golden retriever, Sydney. I'm a stay-at-home mom and have just started homeschooling our children.
I L-O-V-E to cook and bake. Honestly, I think I pretty much always have--it is something I inherited from my mom. :) She is the one who taught me to not be afraid to make a recipe, and when I'm not sure what a term means, to look it up (or ask someone who knows to talk me through it). My friends Lisa, Sharon and Shannon have also taught me a lot too (you'll see a few recipes that I've posted that I have received from these lovely ladies). And, I'd say that my experience as a prep cook for a brew pub in college taught me quite a bit too. :)
I also like to make jam, to bake my own fresh loaves of whole wheat bread from flour that I have ground myself, and to preserve fruits and vegetables like my Grams taught me. Gardening is a new-found hobby of mine, and preparing foods with fresh fruits that I have harvested is so rewarding!
I love my Oregon Ducks and am a proud alumnae of the University of Oregon.
When we have a ladies' event at my church, I'm generally involved in the food aspect, in one way or another. The recipes I'm best-known for are my dessert recipes.
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