Ginger Molasses Cookies

Mmmm!We adapted this recipe for delicious ginger molasses cookies from Piper Davis and Ellen Jackson of Grand Central Bakery, Seattle and Portland-based artisan bakers. Depending on your preference, these sweet and spicy cookies can be soft and chewy like gingerbread, or crunchy like a gingersnap. They’re excellent for a party, an afternoon pick-me-up with a cup of coffee, or paired with vanilla bean ice cream for a simple, delicious dessert.

Ginger Molasses Cookies
Makes 30 cookies
Adapted (only very slightly) from The Grand Central Baking Book, by Piper Davis and Ellen Jackson

Ingredients

3 cups Community Grains Hard Red Winter Wheat flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground ginger
1/4 teaspoon cloves
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups granulated sugar, plus extra for rolling
1/2 cup unsulfured molasses
2 eggs, at room temperature
1 1/2 teaspoons white vinegar

Directions

Preheat oven to 350 degrees. Grease 2 baking sheets or line with parchment paper.

Whisk together flour, baking soda, salt, ginger, and cloves in a bowl.

In a stand mixer with paddle attachment, beat the butter, sugar, and molasses together on medium speed for 3 to 5 minutes, until mixture is light and fluffy. Be sure to scrape the bottom and sides of the bowl several times while mixing.

Crack the eggs into a measuring cup and add vinegar. With mixer on low speed, slowly pour in the eggs, one at a time. Let the first egg get completely mixed in before you add the second egg. Again, be sure to scrape the bottom and sides of the bowl!

With mixer still on low, gradually add in the flour mixture in 2 or 3 installments. Make sure the butter and sugar is fully incorporated by scraping the bowl once.

Now for the fun part – shaping the cookies! Scoop the dough into balls about the size of a ping pong ball. Roll them in sugar and arrange on your baking sheets.

For a chewier, gingerbread-type cookie, leave the dough in the ping-pong ball shape  and chill for at least 30 minutes before baking. For a crispier, gingersnap-type crunch, press the cookie balls into a thick disk with a spoon (or your hands, slightly wet with water) and bake immediately.

Bake for 10 minutes, rotating pans halfway through baking time. The cookies should be a rich brown color. Let cool on the baking sheets, then enjoy on ice cream, with pumpkin pie, or solo with a cup of coffee!

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