chewy ginger + molasses cookies!!
the cookie i'm still craving in the "inbetween"!
I quit my job to focus on holiday baking.
That’s not a joke, or rather the joke’s on me, because had you asked me in the days leading up to December if I had big cookie plans, the answer would have been “lol, no”.
Well, as we all know all too well, things don’t always work out the way we hope or imagine or expect them to, and in the second week of December, I quit my job. So, lol, despite my initial opt out, holiday baking became my focus.
(I would like to take this opportunity to formally apologize to, and thank, my partner Shaun for his patience as I turned our apartment kitchen into a small-scale cookie factory.)
I’ll keep this short, as Christmas is behind us (we did it, you guys!) and the sweet treat content, and consumption, has been abundant. But, this chewy ginger + molasses cookie is the one thing I am still craving in the “In Between” —those blurry days between Christmas and New Years. It’s a cookie so good, I quit my job for it.*1
enjoy!!
chewy ginger + molasses cookies
300g unsalted butter
50g fresh ginger, microplaned
1 ½ tablespoons ground ginger
½ - 1 teaspoon grated nutmeg, depending on nuttymeggy you like
3 teaspoons ground cinnamon
1 ½ teaspoons ground black pepper, fresh, if you can swing it
360g icing sugar
90g fancy molasses
1 ½ tablespoons vanilla extract
2 teaspoons salt
1 ½ teaspoon baking soda
1 large egg + 1 egg yolk, room temperature
187g ap flour
187g bread flour
375g ap or 375g bread also works!
turbinado sugar, for rolling
Brown butter in a large saucepan over medium heat, scraping and stirring frequently until deeply browned (but not burnt!!), 5-8 minutes.
Remove from heat and add the fresh ginger —it will foam up quite a bit, so please please please do use a large saucepan. You’ve been warned!
Add the ground spices, and whisk to combine. Transfer the blended browned butter + spices to your stand mixer bowl, or large bowl, and refrigerate until cool and solid.
Once cooled, add the icing sugar, fancy molasses, vanilla, salt, and baking soda to the butter and mix on low (paddle attachment) until well combined, 1-2 minutes. Add the egg + egg yolk and mix until light and fluffy, about 2 minutes at medium speed. Scrape your bowl and paddle attachment every so often, please!
Add the flour in 2-3 additions and mix until just combined.
Scoop dough into 40g balls and roll in turbinado sugar. Place on a parchment lined sheet tray (they can be close neighbours), cover, and chill for at least a few hours, ideally 24.
When ready to bake, preheat your oven to 375F. Arrange chilled dough balls on another parchment lined sheet tray, at least an inch and a a half apart. Bake for 11-13 minutes, rotating at the 8 minute mark, until the edges are lightly browned. Gently “bang” tray on your counter top, then let the cookies cool on the pan until set, about 10 minutes. Transfer to a wire rack.
Tell me how many you eat in one sitting. i average three and a half.
*kidding!!