SPARKLING DOUBLE GINGER MOLASSES COOKIES

Serves: 12
SPARKLING DOUBLE GINGER MOLASSES COOKIES

SPARKLING DOUBLE GINGER MOLASSES COOKIES

Ready in: 50 MinTotal time: 50 Min

Ingredients

  • 2 1/4 cups (10 ounces) all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon table salt
  • 12 tablespoons (6 ounces) unsalted butter, softened
  • 1 1/3 cups (9 3/8 ounces) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup light molasses (I use Grandma’s unsulphured)
  • 3 tablespoons chopped crystallized ginger

Instructions

  1. Position an oven rack in the center of the oven, and heat the oven to 350°F. Line two (or more if you have them) cookie sheets with parchment or nonstick baking liners. Put 1/3 cup (2 3/8 ounces) sugar in a small bowl and set aside.
  2. Put the flour, ginger, baking soda, cinnamon, cloves and salt in a medium bowl and whisk until well blended.
  3. Put the butter and 1 cup (7 ounces) of the sugar in a large bowl and beat with an electric mixer fitted with the paddle attachment until well blended, about 2 minutes. Add the egg and molasses and beat on medium speed until well blended. Add the dry ingredients and the crystallized ginger and mix on low speed until just blended.
  4. Using a mini scoop, shape the dough into 1-inch balls. Roll each ball in the remaining sugar and set 2-inches apart on parchment lined baking sheets.
  5. Bake, one sheet at a time, until the cookies are puffed and lightly browned around the edges, 12 to 14 minutes. Move the sheet to a cooling rack and let the cookies sit for 5 minutes before transferring them to another rack to cool completely.
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