Ginger Molasses Cookies
Very yummy and perfect for the holidays. Or not. Original recipes came from Alice Medrich's Cookies and Brownies.
1 3/4 - 2 c. flour (start with 1 3/4 cups and add more if needed)
2 tsp baking soda
1-2 tbsp ground ginger (I like more)
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
8 tbsp unsalted butter, melted
1/4 c. dark molasses
1/2 cup less 1 tbsp white sugar
1/2 c. brown sugar, packed
1 large egg
3/4 cup crystalized ginger, chopped
additional sugar for rolling the cookies
Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.
Combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.
Combine the warm butter, molasses, white sugar, brown sugar, and the egg in a large bowl. Mix thoroughly. Add the mixture and crystalized ginger and stir until incorporated.
For the dough into 1.25" balls to make cookies 2.5" in diameter. Roll dough balls in sugar and ;ace them 2" apart on the cookie sheets. Bake for 10-12 minutes, or until they puff up and crack on the surface, and then begin to deflate. For chewier cookies, remove from the oven when half have deflated.
Slide parchment onto cooling racks. Cool completely before stacking or storing Best eaten within 3 days.
1 3/4 - 2 c. flour (start with 1 3/4 cups and add more if needed)
2 tsp baking soda
1-2 tbsp ground ginger (I like more)
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
8 tbsp unsalted butter, melted
1/4 c. dark molasses
1/2 cup less 1 tbsp white sugar
1/2 c. brown sugar, packed
1 large egg
3/4 cup crystalized ginger, chopped
additional sugar for rolling the cookies
Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.
Combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.
Combine the warm butter, molasses, white sugar, brown sugar, and the egg in a large bowl. Mix thoroughly. Add the mixture and crystalized ginger and stir until incorporated.
For the dough into 1.25" balls to make cookies 2.5" in diameter. Roll dough balls in sugar and ;ace them 2" apart on the cookie sheets. Bake for 10-12 minutes, or until they puff up and crack on the surface, and then begin to deflate. For chewier cookies, remove from the oven when half have deflated.
Slide parchment onto cooling racks. Cool completely before stacking or storing Best eaten within 3 days.
