Ginger Molasses Cookies
A Cozy Cookie For Fall and Winter
I love to carry on traditions from my childhood and share them with my family. In Fall and Winter as we watch the leaves and snow fall we are reminded of the onset of warm cozy times by the fire, sipping hot cider and downing Ginger Molasses cookies. In my opinion, this version — chewy in the center and crunchy around the edges — fits the bill.
The Recipe
Makes 16 large cookies
2 cups all purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 ½ t. ground cinnamon
¾ t. ground nutmeg
¾ t ground clove
½ t. ground allspice
¾ t. salt
12 tablespoons (1 and ½ sticks) unsalted butter, at room temperature
1 cup granulated sugar
¼ cup dark brown sugar
¼ cup dark molasses
1 large egg at room temperature
Small bowl with ½ cup Sugar In the Raw or large granule sugar for sprinkling.
Preheat your oven to 375° F. Line 2-3 cookie sheets, depending on their size, with parchment paper or grease them lightly with vegetable oil or butter.
Place all your flour and spices, salt and leavening in a medium size bowl and give them a few swirls with a whisk to combine and set aside.
Cream the butter and sugars in a medium size bowl of an electric mixer on medium speed until light and fluffy, about one minute, stopping the mixer once or twice to scrape the sides of the bowl with a rubber spatula.
Add the molasses to the butter mixture and mix on medium speed for about 10 seconds until blended. Scrape down the sides of the bowl with a rubber spatula.
Add the flour mixture and blend on low speed for 15 seconds. Stop the mixer to scrape the bowl with a rubber spatula and then blend for another 5 seconds.
Scoop balls by heaping tablespoons, 2 inches apart on the cookie sheets, sprinkle with the additional large granule sugar and bake for 14-16 minutes ,depending on your oven and how chewy you like them in the center. These cookies tend to look on the paler side when done so they retain a very chewy texture.. ALWAYS REMEMBER THE FACT THAT OVENS AND SCOOP SIZES VARY AND WE ALL HAVE DIFFERENT SENSIBILITIES WHEN IT COMES TO TASTE TEXTURE AND DONENESS.
Let the cookies cool on the sheets, then pour a glass of milk and devour.
Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.
