Ginger Molasses Cookies
Blog post
Recipe makes approximately 24 cookies.
Ingredients:
Cookie dough
2 sticks unsalted butter
1 1/2 cups light brown sugar
1/2 cup + 1 Tbsp molasses
1 Tbsp Spicy Rum (optional)
2 eggs
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
4 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
Pinch of white pepper
1. Beat room temperature butter with sugar until smooth. Add the molasses and Rum if using.
2. Lightly beat eggs in a separate bowl. Slowly add eggs to butter mixture.
3. Combine remaining dry ingredients in a separate bowl using a sifter or stir with a fork so that all blend together.
4. Reduce mixer speed and slowly add the dry ingredients until just combined. Clean off the paddle attachment and quickly give the cookie dough a stir with a wood spoon to ensure all ingredients are incorporated evenly.
5. Wrap dough in plastic and allow to chill for at least 30 mins in the fridge, or until the dough isn't sticky.
6. Heat oven to 350 degrees. Using parchment paper and a cookie scoop, place about 10 scoops on the tray evenly spaced. Ever so slightly press the cookie scoop down and sprinkle with turbinado sugar.
7. Cookies will take about 12 min to bake. As the dough is dark it's a little tricky to see when they "look" done. If the edges are firm to the touch, the center is baked yet soft, the cookies should be done. As the cookies cool it will be easier to tell if you've over or under baked. It takes a little practice, but once you know how your oven bakes it will be easier to adjust the bake time for soft centers and firm edges.
Adapted from Martha Stewart.
Recipe makes approximately 24 cookies.
Ingredients:
Cookie dough
2 sticks unsalted butter
1 1/2 cups light brown sugar
1/2 cup + 1 Tbsp molasses
1 Tbsp Spicy Rum (optional)
2 eggs
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
4 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
Pinch of white pepper
1. Beat room temperature butter with sugar until smooth. Add the molasses and Rum if using.
2. Lightly beat eggs in a separate bowl. Slowly add eggs to butter mixture.
3. Combine remaining dry ingredients in a separate bowl using a sifter or stir with a fork so that all blend together.
4. Reduce mixer speed and slowly add the dry ingredients until just combined. Clean off the paddle attachment and quickly give the cookie dough a stir with a wood spoon to ensure all ingredients are incorporated evenly.
5. Wrap dough in plastic and allow to chill for at least 30 mins in the fridge, or until the dough isn't sticky.
6. Heat oven to 350 degrees. Using parchment paper and a cookie scoop, place about 10 scoops on the tray evenly spaced. Ever so slightly press the cookie scoop down and sprinkle with turbinado sugar.
7. Cookies will take about 12 min to bake. As the dough is dark it's a little tricky to see when they "look" done. If the edges are firm to the touch, the center is baked yet soft, the cookies should be done. As the cookies cool it will be easier to tell if you've over or under baked. It takes a little practice, but once you know how your oven bakes it will be easier to adjust the bake time for soft centers and firm edges.
Adapted from Martha Stewart.
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