{Holiday Cookie #2: Gingeriest Ginger Molasses Cookies}

Lately I’ve been having mad cravings for gingerbread. I bought a stack of gingerbread men at the Wilde Grainz Bakery on Sunday and they were gone in a day and a half!

So to prevent me from buying another stack, I thought I’d make my own batch at home..which brings me to my holiday cookie #2: Gingeriest Ginger Molasses Cookies

It starts with creaming 3/4 cup of butter and 1 cup of sugar in your mixer for a couple of minutes (you can do this by hand too of course). Oh how I love admiring my beautiful pale blue Kitchenaid work away as it transforms this into a creamy and fluffy mixture..

Next comes the essential ingredient, 1/4 cup of molasses and one egg and beat till incorporated..

Mix together your dry ingredients (flour, ground ginger, freshly grated ginger, cinnamon, baking soda and salt) and add this slowly to your wet mixture on low speed till the dough comes together like this..

Using a small cookie dough scoop, place the mounds of dough on a silpat/parchment lined cookie sheet and flatten them slighty with your fingers. The best part of the cookie…a thin square of stem ginger preserved in syrup..

I cut the cubes into 3 slices and topped each cookie by pushing these slighty into the middle…

After about 10 minutes in a 375F and they’re ready…Oh boy…words cannot describe how incredible the house smelled…To me, nothing smells like the holidays more than a fresh batch of ginger molasses cookies fresh out of the oven..

Let these cookies cool on a rack for about 20 minutes…Chewy and tender on the inside and slightly crispy on the outside. A nice spicy kick from the fresh ginger. The key is to get a little piece of the chewy and sticky piece of ginger in the middle with every bite..

Gingeriest Ginger Molasses Cookies

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature (I used earth balance vegan buttery sticks)
  • 1 cup sugar
  • 1/4 cup cooking molasses
  • 1 large egg
  • Cubes of preserved ginger in ginger syrup
  • Granulated Sugar for coating

Method:

Pre-heat oven to 375 F. Sift dry ingredients together, in medium-sized bowl, whisk, and set aside. In electric mixer fitted with paddle attachment (or you can use hand mixer), cream butter and brown sugar until light and fluffy (about 2 mins). Add egg and molasses and mix for another minute or so, until well-blended. Add dry ingredients to mixer and mix until well incorporated. With the mixer on the lowest setting, mix in ginger chunks.

With a cookie scoop (or 2 spoons), make equal balls of dough (1″ ball yields small cookies, but I did 2″). Place on cookie sheet with parchment paper or baking mat, approximately 2″ apart. Using the palm of your hand, gently flatten each ball slightly and top with a slice of preserved ginger. Bake on middle rack (one sheet at a time works best), for 8-10 minutes. Be careful not to over bake, because they are meant to be chewy. Let cookies cool on sheet before gently removing to cooling rack. Makes approximately 32 2″ cookies.

Comments
One Response to “{Holiday Cookie #2: Gingeriest Ginger Molasses Cookies}”
  1. Babygirl says:

    I love this cooki recipe. Very nice.

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