Molasses Ginger Cookies
These chewy molasses ginger cookies recipe gets an extra spicy boost from chopped crystallized ginger.
By Yankee Magazine|Apr 17 2016|
Molasses Ginger Cookies
Photo Credit: Heath RobbinsThese chewy molasses ginger cookies gets an extra spicy boost from chopped crystallized ginger. You may want to freeze half the dough.
Yield
6 dozen
Total Time
30 minutesIngredients
1 cup sugar
1/4 cup dark molasses
3/4 cup (1-1/2 sticks) softened unsalted butter
1 egg
2 cups flour (all white, or white and wheat for a drier texture)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 teaspoons baking soda
1/3 cup chopped crystallized ginger
1 cup sugar
Instructions
In a large bowl or the bowl of a standing mixer, combine sugar, molasses, butter, and egg. In a separate bowl, whisk together remaining (dry) ingredients. Mix dry ingredients into moist until just combined.
Form four logs, each approximately 8 inches long and 1-1/2 inches in diameter. Wrap in parchment paper, and refrigerate until firm, about 1 hour.
Heat oven to 350°. Remove wrap and slice logs into 1/4-inch-thick rounds. Toss each slice in a bowl of granulated sugar. Place on parchment-lined cookie sheet and bake 8 to 12 minutes.
This is one of my favorite cookie recipes. I’ve made it repeatedly. Crispy on the outside, chewy on the inside. Just the right amount of molasses and ginger. I love it.
Is this Angela the Creative Director/writer from Chicago a long while back?