Chewy Ginger Molasses Cookies

Gingerbread and I aren’t pals… Well, actually, true Gingerbread (the cake kind!) and I get along famously, but the tedious little Gingerbread man cookies are the ones I find obnoxious: a ton of work for something not all that tasty.  As such, I prefer to take in my gingery-molassesy yumminess in the form of these chewy EASY roll and bake cookies.

Chewy on the inside, crunchy sugar crystals on the outside, and gingery warmth make all kinds of sugar plums dance in my head – without the headache and mess of rolling, cutting, & decorating on a seemingly infinite loop!  In general I am not a lazy person, except when it comes to things that have a higher “yum” to “effort” ratio.  I am down for whatever will yield the most deliciousness and require the least amount of work.  In the land of all things holiday and gingery molasses, these have successfully mastered that magic ratio to super-cookie status.  Yes, even without the decorations and festive holiday shapes. 

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Chewy Ginger Molasses Cookie

  • 2 cups flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground  cardamom
  • 1/2 tsp. kosher salt
  • 1 egg
  • 1/2 cup butter, melted
  • 1/3 cup sugar
  • scant 1/2 cup mild flavored molasses (I used Grandma’s brand)
  • 1/4 cup packed dark brown sugar
  • 1/2 cup turbinado (or other coarse granule sugar) for rolling
  • 1/8 cup crystalized ginger

Pre-heat oven to 375 degrees.

In a food processor pulse crystalized ginger with 1/2 of turbinado.  Transfer to a bowl and mix in remaining turbinado with a spoon. Set aside for rolling cookies.

In a large mixing bowl combine flour, baking soda, spices, and salt.

In the bowl of stand mixer, combine molasses, sugars, melted butter, and egg just until combined.

Add the dry ingredients to the molasses mixture 1/3 at a time.  Mix until just combined (may need to scrape bottom of stand mixer’s bowl a few times to incorporate the sticky molasses).  Place mixture in fridge for a few minutes to make dough less soft and sticky (Approx 30 minutes, but not more, or else cookies will not bake evenly).

Place parchment paper on cookie sheet.  Roll dough into 1″ balls and roll in turbinado mixture.  Place balls 2″ apart on cookie sheet.

Bake for 8-10 minutes for soft chewy results!!

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