Ginger cookies are probably my favorite cookie of all time. In fact, I know they are. From gingerbread to ginger snaps, that bite of ginger is a gustatory delight. So, when I asked my CulinaryCam YouTube channel subscribers what cookie recipes they wanted to see, and TM asked for ginger molasses cookies, I put it at the top of my list.
Then I was getting cookie boxes ready for a robotics team event and two of the student leads asked me to include ginger cookies of some kind, I knew what I needed to do. If you're curious, the other cookies included in the treat box were sugar cookies and mocha crinkles!
You can see the video for this process here... (or on the CulinaryCam YouTube channel)
makes approximately two dozen 3" cookies
- ¾ cup butter, softened
- ¾ cup organic dark brown sugar
- ¼ cup molasses
- 1 egg
- 1" knob fresh ginger
- 2-1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground allspice
- ½ teaspoon salt
- organic granulated sugar for rolling
- Also needed: microplane, cookie scoop
Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats.
Beat together butter and molasses in a large mixing bowl until lightened and creamy. Beat in the brown sugar and egg. Microplane or grate the fresh ginger into the bowl.
Stir the dry ingredients together and mix well. Gently knead the dough into a ball. You can chill the dough for easier handling; I didn't for this batch.
Use a scoop to form walnut-sized portions, approximately 1-1/4 to 1-1/2-inch balls. Roll balls in granulated sugar.
And place them on your baking sheet about two inches apart. Flatten them, lightly, with the bottom of a measuring cup or a tamper. Place in the preheated oven and bake for 12 minutes for a chewy cookie or 15 minutes for a crispy cookie.
Remove from oven and let cool for 5 minutes on the sheet before moving to a wire rack. If you know me at all, you know that I don't have much of a sweet tooth, despite all my baking.
But these smelled so good. I actually ate two!
Post a Comment