Skip to main content

Spiced Ginger Molasses Cookies #CulinaryCam

By

 

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)


Ingredients 
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

Procedure

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!
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more