Friday, April 5, 2019

Chewy Molasses Ginger Cookies


A couple of weekends ago, the robotics team members had been working like crazy. Late nights. Early mornings. All day long. And it was their Spring break. So, I took to asking all the late-stayers for cookie requests. I would bake a batch that evening and bring it in the following day. One day, a student asked for ginger cookies. Done.


But instead of gingerbread cookies of which I have several favorites, including Pierniczki (Polish Gingerbread Cookies), Puerquitos (Mexican Gingerbread Pigs), or Sherlock-inspired Gingernuts, I decided to make some quick, chewy ginger cookies with molasses. I opened up the container that the practice field the following day after lunch and the team descended. Three dozen cookies were gone in less than fifteen minutes. No joke!

Ingredients

Cookies

  • 1-½ C butter, room temperature
  • 1 C organic granulated sugar
  • 1 C organic dark brown sugar, lightly packed
  • ½ C unsulphured molasses
  • 2 eggs, room temperature
  • 1 t pure vanilla extract or coffee extract
  • 4 C flour
  • ½ C ground almonds
  • 3 t baking soda
  • 2 t ground cinnamon
  • ½ t ground all spice
  • 1 t ground ginger
  • 2 T candied ginger, small dice

Finishing

  • 4 T organic granulated sugar
  • 1 T ground cinnamon
  • 1 t ground ginger
  • candied ginger, sliced, as needed
  • Also needed: parchment paper or silicone mat, baking sheet


Procedure

Cookies
Preheat your over to 350 F degrees.

In a large mixing bowl, beat the butter with the sugars until lightened and fluffy. Pour in the molasses and mix until well-combined. Add in the eggs and extract and beat again.

In a medium mixing bowl, whisk together the remaining dry ingredients - flour, ground almonds, baking soda, and spices. Add the dry ingredients to the butter mixture. Use a wooden spoon or spatula until the ingredients are completely combined. Stir in the candied ginger.

Finishing
Blend together the sugar, cinnamon, and ginger. Place that mixture in a pie plan or large bowl. Use a scoop to portion out the dough and scoop into the sugar mix. Roll the dough in the sugar, then place on a parchment paper or silicone mat-lined baking sheet, approximately an inch or two apart. Flatten the balls slightly and press a candied ginger slice into the top.


Bake for 8 to 10 minutes until the base of the cookie looks slightly more firm than the rest of the cookie. Let cool on the baking sheet for 5 minutes before moving to a wire rack. Cool completely.

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