If I could have one type of cookie for the rest of my life, it might possibly be a ginger molasses cookie. There is something that draws me in about the sweetness of the molasses and brown sugar with the sharp bite of ginger and cinnamon.
When I was in college, one of my treats on a fairly regular basis was to get a coffee and molasses chew cookie from Starbucks. Those cookies were chewy, spicy and had a wonderful crusty sugary outside. That love affair lasted until I made the mistake of looking up the nutrition information for one of those cookies. Now they are only an occasional indulgence.
You didn’t think I’d give them up forever, did you?
I have since researched recipes in an attempt to imitate that molasses chew cookie so I could have my little indulgence during the holidays. I ran across this recipe, and figured it looked good. Even if it isn’t the Starbucks cookie I know and love, I’ll still get a delicious molasses cookie with a gingery kick.
This cookie did not disappoint. The candied ginger as well as the ground ginger lent a definite spiciness to the cookie. I was a little tentative taking them out of the oven, because for chewy cookies, you usually have to remove them before they look done so that they don't overcook; but I typically don't trust that my cookies will set up properly when I take them out early. I went against my instinct with this one and took them out of the oven when the middles still seemed slightly damp and, much to my surprise, they turned out perfect once they cooled. They have a distinct chew, and the chunks of candied ginger throughout the cookie give a nice textural contrast.
According to the informal poll of my family - this cookie has been one of the favorites I've made this season. Maybe it'll be one of yours, too!
Curious about what I’ve made already? Check out:
White Trash
Quick Mix Spritz Cookies
Peppermint Icicle Candy
Spiced Pecans and Praline Candy
Fresh Orange Spritz Cookies
Fruitcake
Gingeriest Ginger Molasses Cookies
From Sweetapolita
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup unsulphured molasses
1 large egg
3 1/2 ounces (1/2 can) Ginger Chips I used chopped up candied ginger
Granulated Sugar for coating
Method:
Preheat 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 chips.
With a cookie scoop (or 2 spoons), make equal balls of dough (1″ ball yields small cookies, but I did 2″), then roll in granulated sugar. Place on cookie sheet with parchment paper or baking mat, approximately 2″ apart. Using the palm of your hand, gently flatten each ball slightly. Refrigerate sheets for approximately 15 minutes, then 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 18 med-large cookies (a la Starbucks), or 3 dozen small cookies.
When I was in college, one of my treats on a fairly regular basis was to get a coffee and molasses chew cookie from Starbucks. Those cookies were chewy, spicy and had a wonderful crusty sugary outside. That love affair lasted until I made the mistake of looking up the nutrition information for one of those cookies. Now they are only an occasional indulgence.
You didn’t think I’d give them up forever, did you?
I have since researched recipes in an attempt to imitate that molasses chew cookie so I could have my little indulgence during the holidays. I ran across this recipe, and figured it looked good. Even if it isn’t the Starbucks cookie I know and love, I’ll still get a delicious molasses cookie with a gingery kick.
This cookie did not disappoint. The candied ginger as well as the ground ginger lent a definite spiciness to the cookie. I was a little tentative taking them out of the oven, because for chewy cookies, you usually have to remove them before they look done so that they don't overcook; but I typically don't trust that my cookies will set up properly when I take them out early. I went against my instinct with this one and took them out of the oven when the middles still seemed slightly damp and, much to my surprise, they turned out perfect once they cooled. They have a distinct chew, and the chunks of candied ginger throughout the cookie give a nice textural contrast.
According to the informal poll of my family - this cookie has been one of the favorites I've made this season. Maybe it'll be one of yours, too!
Curious about what I’ve made already? Check out:
White Trash
Quick Mix Spritz Cookies
Peppermint Icicle Candy
Spiced Pecans and Praline Candy
Fresh Orange Spritz Cookies
Fruitcake
From Sweetapolita
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup unsulphured molasses
1 large egg
3 1/2 ounces (1/2 can) Ginger Chips I used chopped up candied ginger
Granulated Sugar for coating
Method:
Preheat 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 chips.
With a cookie scoop (or 2 spoons), make equal balls of dough (1″ ball yields small cookies, but I did 2″), then roll in granulated sugar. Place on cookie sheet with parchment paper or baking mat, approximately 2″ apart. Using the palm of your hand, gently flatten each ball slightly. Refrigerate sheets for approximately 15 minutes, then 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 18 med-large cookies (a la Starbucks), or 3 dozen small cookies.
2 comments:
sounds delish!
Thanks! These were some of our favorites!
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