December 27, 2012

Ginger-Molasses Cookies

Ginger-Molasses Cookies
Chewy molasses cookies filled with crystallized ginger

Most ginger-molasses cookie recipes call for powdered ginger, but not this one. Because I don't particularly like the somewhat artificial flavor of powdered ginger, I use crystallized ginger, which gives the cookies a really tangy bite of true ginger flavor.

Ginger-Molasses Cookies


4 ounces (110 g) unsalted butter at room temperature
3½ ounces (105 g) granulated sugar
10 ounces (285 g) all purpose flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon kosher salt
3 ounces (85 g) chopped crystallized ginger
½ cup (120 mL) unsulphured molasses
¼ cup (60 mL) water
Additional sugar, for dusting

  1. Whisk together the flour, baking soda, cinnamon, and salt. Stir in the crystallized ginger.
  2. Cream the butter and sugar until well-combined.
  3. Add about half the flour mixture to the butter and sugar, mix until just combined.
  4. Stir together the molasses and water. Add about half to the dough and mix until just combined.
  5. Add the remaining flour mixture to the dough and mix until just combined, then re-stir the molasses and water and add to the dough. Mix until just combined. Refrigerate at least two hours, or preferably overnight.
  6. Preheat oven to 350°F/175°C. Line cookie sheets with parchment paper.
  7. Form cookies by rolling a rounded teaspoonful of dough into a ball, then rolling the ball in granulated sugar until completely coated. Place about two inches apart on cookie sheets. Chill the loaded cookie sheets in the refrigerator about 15 minutes before baking.
  8. Bake 12-14 minutes, until the edges are just set. Let rest about five minutes, then transfer to a wire rack to cool.
This recipe yields about 30 delightfully chewy cookies. They will last a week in a cookie jar, and taste better as they age. When they are first out of the oven, the ginger is nearly lost in the molasses flavor, but after aging overnight, the ginger begins to move forward. By the second day, these cookies will achieve a perfect balance between the molasses and the ginger.

2 comments:

  1. Fantastic!
    I'm going straight into the kitchen to make these now, thanks Gareth. I'm such a sucker for ginger.

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    Replies
    1. You're welcome, Amanda. Be sure to come back and let everyone know how they came out.

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