Posts Tagged ‘ginger’
The smell of ginger molasses cookies reminds me of Autumn – it’s spicy and warm and a comforting food to eat. I used to devour these cookies at Starbucks, but as often is the case with baked goods, homemade ones are even better! There are a few different variations on how to bake them, and I’ll show you a few ways to make them a little bit more ‘designer’ and original – it’s always fun to put your special touch on baked goods, that’s how to make something truly your own!
The cookie is good no matter what you use to make it – if you have the ‘wrong’ kind of sugar (I had fine granulated sugar instead of the necessary coarse/medium granulated) it’s honestly not a big deal. Just use what you have! Make sure to preheat your oven to 190°C / 375°F and prepare your baking sheets – I simply use parchment paper, you can butter it up – do what you wish!
First, grab a medium bowl and either sift or whisk together the dry ingredients. Your goal here is to make sure everything is mixed together thoroughly and that there are no clumpy ingredients.
Place the room temperature butter and dark brown sugar in a large bowl and cream together using a hand-mixer, stand-mixer, your hands – or even in a food processor! I only had golden yellow sugar, and I find it changes the taste ONLY subtly, so don’t be worried if you don’t have dark brown sugar.
Once it’s creamed, which usually takes only a couple of minutes, add in the egg and the molasses. The mixture might look curdled (it’s only ever happened to me once), just beat on high and it’ll come back together again.
At this point your batter should look like this! And the smell of molasses will penetrate through the air and you will die! It smells so good! Now, grab your bowl with dry ingredients, and add in a third of the mixture. Mix together on low speed until just combined, and then slowly add more of the flour mixture. The batter will be stiff!
Designers! This is where you can get creative! Add in finely chopped ginger, crystallized ginger, chunks of white chocolate or macadamia nuts – get creative here and try different combinations.
At this point I put the batter in the fridge to allow it to chill – I find it’s easier to handle when slightly cooler. It also gives me time to set up my sugar station! I put down a large sheet of parchment paper, and have two bowls – one with sugar, one with a bit of water – along with the prepared baking sheet.
Grab a scoop of the batter, make a ball and roll it around in the sugar!
As you can see above, I only had fine granulated sugar – the results are no different if you use the coarse / medium granulated sugar, they are just more crunchy and even yummier that way! But just use what you have, it tastes almost the same!
Drop the balls on the cookie sheet, I baked six at a time, leaving adequate room to allow the cookies to spread – and they will spread! Just before putting them in the oven, dip two of your fingers in the water and press down on the cookies, this dampens them and helps them spread out.
I bake them for exactly 12 minutes – this ensures a still-chewy center which is what this cookie is famous for! If you like them a bit more ‘well done’, leave them in for up to 15 minutes.
Leave them to cool on the cookie sheet for a couple of minutes, then allow them to cool further on a cooking rack – these taste so good warm, I can hardly resist taking a bit out of them right away.
This recipe usually makes 18 cookies for me, if you make them even larger you would get about 12. If you have company coming, leave them out – otherwise freeze them in between layers of parchment or wax paper (so they don’t stick together!). That way you can just pull one out as dessert every now and again!
Ginger Molasses Cookies
About 12 – 18 cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup dark brown sugar
- 1 extra-large egg
- 1/4 cup regular unsulphured molasses
- Coarse or Medium Granulated sugar (for coating cookie dough before baking)
- 1/2 tablespoon finely chopped crystallized ginger
- 1 cup of white chocolate chips or chopped white chocolate
- 1 cup of chopped macadamia nuts
- Demerara-style sugar (in place of regular granulated or mixed with)
1 Preheat oven to 190°C / 375°F. Prepare your baking sheet(s).
2 Sift or whisk together flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside.
3 Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. Lower to medium speed, beat in the egg and molasses, then increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled.
4 Mix in the flour mixture on low speed. The batter will be rather stiff. Designers: Add in your crystallized ginger, white chocolate or macadamia nuts if using and mix with a wooden spoon. Place batter in fridge and allow to cool for 15 – 20 minutes.
5 Place some granulated sugar or specialty sugar in a bowl, and keep a seperate bowl with water handy. Start making balls of the cookie dough - Transfer dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
5 Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
6 Bake for 12 minutes for a delicious and chewy center, for a completely firm cookie bake up to 15 minutes. Allow to cool and then eat. If you want to freeze them, place wax or parchment paper in between cookies so they don’t stick together.