I got this recipe from author Stacey Ballis' blog: The Polymath Chronicles. I had to bake 2 dozen cookies for a cookie swap so I decided to try it out. I followed the recipe exactly - except I didn't have lemon zest so I left that out.
Spicy Ginger Molasses Cookies
12 T unsalted butter
1 c dark brown sugar
1 large egg
1/3 c molasses (robust or full flavor style)
Cream until blended.
Add:
1 T lemon zest
2 t baking soda
½ t salt
½ t ground white pepper
2 t cinnamon
1 T plus 1 t ground ginger
Blend well.
Sift 2 ¼ c flour and blend into mixture, which should make a fairly stiff dough. Roll balls of 1-2 T and roll in granulated sugar (cane sugar or raw sugar preferred for crunch).
Chill balls for 30 minutes.
Bake on parchment or silpat sheets on cookie sheets at 350 for 10-12 minutes…they will not look done, but should be slightly cracked, important to not overbake, or you will lose the wonderful chewy factor.
I wish the recipe had indicated how many cookies it makes. I had a little anxiety at the beginning wondering if I was going to have 2 dozen cookies at the end. I used our melon baller to measure out the dough balls and ended up with 32 cookies. Perfect - 24 for the cookie swap and 8 for us.
The directions were absolutely right about the cookies not looking done. I trusted the recipe and took the pan out after 10 minutes since cracks had appeared. It does indeed preserve the nice chewy quality.
I wouldn't call these spicy by any measure, but that could be because I left out the zest. My husband could notice the subtle ginger flavor, but I noticed the nice buttery flavor that complimented the molasses flavors. Overall, a very good cookie with easy on-hand ingrediants that I will make again.
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