Thursday, May 26, 2011

Chewy Ginger Molasses Cookies

I love eating, baking, and cooking and I’ll use anything as an excuse to do those things. 

If you’re birthday is coming up, you can probably expect a batch of Fudgy Brownies to make your special day a little brighter. Birthdays are meant to be indulgent, and you’re so skinny that you can consider eating at least seven brownies before giving the rest away to your younger siblings.

If I owe you a favour, don’t be surprised if I decide to reciprocate with a batch of Classic Chocolate Chip Cookies. In my opinion, Classic Chocolate Chip Cookies make a good return favour.

If you’ve lent me something, like a camera, you can probably expect some Chewy Ginger Molasses Cookies in your mailbox along with a heartfelt thank you. I’m a monster with my camera and I would never lend it out to anyone (because it’s as good a camera as I’ve got since I don’t have a DSLR yet, sigh) so you lending your camera to me means a lot. Yup, I see those cookies making their way over real soon.

Of course, if you’re someone who helped my friend Suzy and I film our culinary arts summative, as well as lending us your camera, then you deserve a huge cake. Yes, Johnnie, I’m going to bake you a huge cake... for your birthday—unless you’d rather have some Kraft Dinner.

Kraft dinner aside, Chewy Ginger Molasses Cookies are definitely in order. These cookies are chewy and soft, just as they claim to be. The punch of ginger melds so perfectly with the deep, robust flavour of the molasses. A classic elegant winter cookie, yes, but it’s seeing the light of spring.

Thanks for helping us film our summative and letting us borrow your camera, Johnnie. (:

Click below for the recipe.

Chewy Chocolate-Gingerbread Cookies
Adapted from: Martha Stewart Living
Yield: 2 dozen

  • 1 ½ cups plus 1 tablespoon all-purpose flour
  • 1 ¼  teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼  teaspoon ground cloves
  • ¼  teaspoon ground nutmeg
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • ½ cup (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger (It's a pain to grate ginger, but these cookies are worth it.)
  • ½ cup dark-brown sugar, packed
  • ½  cup unsulfured molasses
  • 1 teaspoon baking soda
  • ¼ cup granulated sugar (preferably cane sugar)


Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. 

In a large bowl, beat butter and grated ginger with a handheld electric mixer until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. 

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, and then stir in the remaining half of flour mixture with a rubber spatula. Turn the dough out onto a piece of plastic wrap. Shape the dough into a log, about 3 inched in diameter; seal with wrap; freeze until firm, about two hours. If you don’t want to bake the cookies just yet, you can leave the dough in the freezer for up to one month.

Preheat oven to 325 degrees. Allow the dough to thaw for 20 minutes on the countertop. Using a serrated knife, slice ½ inch thick cookies. Roll one side of the cookie in granulated sugar and place face up on the cookie sheet. 

Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

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