Molasses Ginger cookies

Adapted from my sister’s insanely delicious recipe

Ginger Snaps

1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 Tb. ground ginger
1/4 ground clove
1/2  tsp. table salt
1/4 tsp. allspice
1/4 tsp. freshly ground black pepper
1 cup firmly packed dark brown sugar
5 Tb. unsalted butter, softened
1/4 cup molasses
1 large egg
2 ounces candied ginger pureed in food processor

  1. Preheat the oven to 350 degrees.
  2. Sift together flour with baking soda, spices and salt. Cream brown sugar and butter until light and fluffy. Add egg, molasses and ginger and continue to beat. [For some ridiculous reason, I don’t have a KitchenAid, so my mixture never gets “fluffy” until after I add the egg. Don’t worry if that’s the case for you too]. Add dry ingredients to wet until combined. Place dough in fridge for 15-30 minutes until chilled
  3. Line cookie sheet with parchment. You can only fit 6-8 cookies per sheet, so you may want to use 2 sheets and work in batches.
  4. Pinch dough and roll into balls about size of marble. It helps to have a bowl of cold water to dip your hand in if it gets sticky. Roll “marble” in sugar that has a bit of Chinese 5 spice powder and a small bit of cinnamon added to it
  5. Bake for 6 minutes for chewy centers.  They will be a little puffy and then flatten while cooling. If you like them crunchier, try cooking for an extra 2 minutes. Transfer to a wire rack to cool.

One response to “Molasses Ginger cookies

  1. I’m going to try this! Ginger Molasses cookies are my absolute favorite. I’ve been making a double ginger version that wasn’t quite perfect; maybe the chinese 5 spice will push it over the edge.

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