Ginger Molasses Cookies
Post date
Thursday, December 24, 2009 - 16:35
Source of Recipe
The Boston Globe, November 29, 2009
Serves/Makes/Yields
Makes 30
Recipe Description
Celebrate wintry flavors of ginger, cinnamon, and clove in these spicy cookies that are lightly crisp around the rim, soft and chewy in the center. Joanne Chang, owner of Flour Bakery + Cafe, which has locations in the South End and Fort Point Channel, says these cookies have been a customer favorite since day one.
Ingredients
12 tablespoons (1½ sticks) unsalted butter
1 cup packed light brown sugar
¼ cup molasses
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
Granulated sugar, for coating cookies
Preparation
- In a small saucepan over low heat, melt the butter.
- Cool for 10 minutes or until no longer hot.
- In a large bowl, whisk together the melted butter, brown sugar, molasses, and egg.
- Beat with an electric mixer for about 20 seconds or until well blended.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Using a rubber spatula (or beaters on low speed), stir the flour mixture into the butter mixture until fully blended.
- Refrigerate the dough for at least 3 hours to firm.
- Heat the oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Put granulated sugar in a bowl.
- Pinch off rounded teaspoon-sized pieces of the dough and roll each into a 1¼-to-1½-inch ball; place them, a few at a time, in the bowl of granulated sugar and toss to coat.
- Place the balls on the prepared sheet about 3 inches apart.
- Bake for 13 to 14 minutes or until the cookies are crackly on top and just barely firm to the touch.
- Carefully slide the parchment paper (with the cookies on it) off the cookie sheet and onto a wire rack.
- After about 5 minutes, transfer the cookies to another rack to cool completely.
- Store the cookies in an airtight container for up to 2 days.
Type of Meal