These molasses and ginger cookies are so perfect for the holidays. The cookies are soft and chewy, and the fresh ginger adds a lovely warmth... perfect for Christmas giving.
I took about three dozen of these to the office, and they quickly disappeared, pretty much faster than anything else I've ever taken to work before (to put this in context, there are only eleven people in my office, one of whom will never allow carbs to pass his/her lips).
I also used Vietnamese cinnamon in these cookies. I think the intensity and sweetness of the cinnamon combined with the fresh ginger gives these cookies such a rich and compelling flavor.
They are super buttery, so they spread... a lot. I even froze the shaped cookies before baking them the second time to see if I might get a thicker cookie. I even considered not posting them because of this.
However, the overwhelming reaction to these cookies from my friends, grandkids, and colleagues (and me) convinced me to share this amazing cookie for #ChristmasWeek. To quote a colleague, "These are the best ginger cookies I've ever had!"
Molasses Ginger Cookies with Fresh Ginger, Vietnamese Cinnamon, and Sparkling SugarYield: 48 cookies, adapted from The Dahlia Bakery Cookbook
3/4 cups unsalted butter, slightly softened (if you want thicker cookies, substitute some butter flavored shortening)
1 cup sugar
1 large egg
1/4 cup molasses
3 tsp freshly grated ginger
2 cups (9 ounces) unbleached all purpose flour
2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp Vietnamese cinnamon (if you can't find Vietnamese cinnamon, use any cinnamon, but increase the amount by 50 per cent)
1/4 to 1/2 cup sanding or sparkling sugar
- In the bowl of a stand mixer, with the paddle attachment, mix the butter and sugar until fluffy. Add the egg, molasses, and ginger, and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In two batches, mix the flour mixture into the butter and sugar mixture until just combined.
- Refrigerate the dough for about 2 hours.
- Line half sheet baking pans with parchment paper and preheat the oven to 350 degrees F.
- Place the sparkling sugar into a shallow bowl.
- Scoop the dough by teaspoon into one inch balls, and press them into the sparking sugar to flatten them. Press the other side of the dough into the sugar.
- Place the dough about 2 to 3 inches apart on the baking sheets. There should be about 12 cookies per pan.
- Bake the cookies, one sheet at a time, for about 8 minutes. Cool on the baking sheet. Store in an airtight container.
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Recipes from Day 1 of Christmas Week! Please visit all our talented participants:
- Pistachio Brittle from Cravings of a Lunatic
- Coconut Lemon Raspberry Bundt Cake from Desserts Required Peppermint Bark from Poet in the Pantry
- Eggnog Pound Cake from The Redhead Baker
- Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
- Chocolate Fruit 'n Nut Bites from All Roads Lead to the Kitchen
- Fancy Chocolate Covered Marshallows from Hezzi-D's Books and Cooks
- Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
- Marzipan Fruits from The Little Ferraro Kitchen
- Eggnog Truffles from Crumb: A Food Blog
- Peppermint Fudge from The Bitter Side of Sweet
- Dark Chocolate Peppermint Cupcakes from Amee's Savory Dish
- Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
- Christmas Sweets and Treats from Food Done Light
- Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
- Chanukah Olive Oil Cookies from Mother Would Know
- Coconut Pralines from Food Lust People Love
- Blueberry Overnight Sweet Rolls from My Catholic Kitchen
- Chocolate Chip Shortbread Cookies from Daily Appetite
- Chocolate Dipped Gingersnaps from Try Anything Once Culinary
- Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
- Dark Chocolate Almond Cheesecake Cups from Savory Experiments
- Bourbon Soaked Eggnog Cake from Cooking In Stilettos
- Ginger Snap Cocktail from Food Babbles
- Coquito Cinnamon Roll Bundt from Mind Over Batter
- No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
- Easy White Chocolate Peppermint Fudge from Big Bear's Wife
- Easy Cream Cheese Cookies from Everyday Southwest
- Gingerbread Cookie Bars from From Gate to Plate
- Molasses Ginger Cookies from Karen's Kitchen Stories
- Apricot Spice Biscotti from Savoring Italy
- Caramel Bacon Bark from Dixie Chik Cooks
- Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
- Easy Macadamia Cashew Brittle from Aloha Flavor
Participants for Christmas Week:
Cravings of a Lunatic
Poet in the Pantry
The Redhead Baker
Pineapple and Coconut
All Roads Lead to the Kitchen
Hezzi-D’s Books and Cooks
Cupcakes & Kale Chips
Cooking on the Front Burner
The Little Ferraro Kitchen
Crumb: A Food Blog
The Bitter Side of Sweet
Amee’s Savory Dish
Food Done Light
Farm Fresh Feasts
Flour On My Face
Mother Would Know
Food Lust People Love
My Catholic Kitchen
Try Anything Once Culinary
That Skinny Chick Can Bake
Cooking In Stilettos
Mind Over Batter
Rants From My Crazy Kitchen
Lauren Kelly Nutrition
Big Bear’s Wife
From Gate to Plate
Karen’s Kitchen Stories
Dixie Chik Cooks
The Tomato Tart