Ginger molasses goodness…yes…mmmDecember 15th, 2010 | Posted by in domestically yours
I’ve had such a crazy December – I’m behind in my Christmas baking. Normally I would be done by now, not starting.
And so…because this week has primarily featured a fierce battle with a virus that took down every member of my family save me, I’ve not had a chance to write.
Since I need to get some baking done tonight and I really want to write a post for my blog, I thought I would share one of my favourite holiday recipes: ginger molasses cookies. I promise you, this cookie will not disappoint.
The great thing about this recipe is that you can make it any old time, not just for the holidays. It is as delicious curled up with a hot mint tea and book by the Christmas tree as it is by your fireplace on a blustery February afternoon, or by your window watching rain fall on a damp spring day.
Without further ado…
Ginger Molasses Cookies
Collect these fine ingredients:
- 2 1/4 c. flour
- 1 tsp ground ginger (or finely grated fresh ginger)
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 1/2 tsp baking soda*
- 1/4 tsp salt
- 3/4 c. unsalted butter
- 1 cup firmly packed brown sugar
- 1 large egg
- 1/4 cup unsulphured molasses
- 2-3 tbsp granulated sugar
Follow these directions to delicious:
Heat oven to 375 degrees F with top rack centred in middle of oven.
Line 2 baking sheets with parchment paper. Add granulated sugar to shallow dish. Set aside.
Sift flour, spices, baking soda and salt into medium-sized bowl. Set aside.
In a large bowl cream butter and brown sugar at high speed until light and fluffy, about 1 minute.
Decrease mixer speed to medium; add egg and molasses then increase speed to high and beat approximately 1 minute until mixture no longer looks curdled, scraping sides of bowl several times.
At low speed, gradually add flour mixture to wet. Mix well. If using fresh ginger, add it to dough mixture now.
Transfer about a tsp size of dough to your hands and roll into ball. Roll each ball in granulated sugar and space evenly on cookie sheets. Don’t crowd because these cookies will spread!
Dampen your fingers with water and press down lightly on each cookie to flatten just a bit. Place one tray in the refrigerator.
Add the other tray to the oven and bake for 12 minutes or until cookies have spread and are slightly firm to touch.
Serve with mint tea and love. (Warning: It’ll be hard to have just one.)
Makes about 2-3 dozen depending on size of dough balls you roll.
* Note: the original recipe called for 2 tsp of baking soda. Waay too much. You may want to decrease further depending on taste.