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Crystallized Ginger Molasses Cookies
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Description
I’m so excited about these cookies. I haven’t had them in years and have never made them before… but I think I’ve come up with the perfect Ginger Molasses Cookie. It’s perfect, because it made me exclaim, “Oh. My. Gosh!” when I took my first bite. What makes them special and gives them that “wow” factor is using crystallized ginger and grinding fresh cloves and nutmeg. Each bite is fresh, complex and surprising!
Ingredients
- 1 cup Brown Sugar
- 2-½ ounces, fluid Smart Balance Veg Oil
- 3-½ ounces, fluid Molasses
- 2 teaspoons Freshly Grated Cinnamon Stick
- 1 teaspoon Freshly Ground Cloves
- 1 teaspoon Freshly-ground Nutmeg
- ½ teaspoons Ginger Powder
- ¼ teaspoons Sea Salt
- 1 whole Large Egg
- 1 teaspoon Baking Soda
- 2 cups All-purpose Flour
- ½ cups Roughly Chopped Crystallized Ginger
- ½ cups Granulated White Sugar, For Rolling Cookies In
Preparation
Preheat oven to 350 degrees Fahrenheit.
In a stand mixer (or use a hand mixer), blend together on medium speed, the sugar, oil, molasses, spices*, and salt for about 3 minutes.
*Grinding fresh spices will take these cookies from good to fabulous. It’s worth the extra time – I promise you!
Next, add in the egg and mix on medium speed for another 2 minutes.
Add in baking soda and flour 1/2 a cup at a time. Mix on medium speed until all the flour is incorporated. Add the chopped ginger and mix until blended.
Roll the dough into about 1 inch balls and drop into the granulated sugar. If dough is stiff, flatten each ball on the cookie sheet. I found it flattened fine on its own. Dough will be VERY sticky – so I use prep gloves powdered with flour.
Put into preheated oven for 13 minutes. Cool on the cookie sheet for 3 minutes before removing to rack to cool completely.
Makes 16 regular-sized cookies, or 8 jumbo-sized ones.
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Melanie C. on 12.23.2010
Looks great, sounds wonderful! Are these a chewy cookie or a hard cookie? Either way, I will be making these very shortly!!!