Monday, January 05, 2009

Chewy Ginger Molasses Cookies

I did loads of baking over the holiday season, but of all the tried and true recipes I used, this recipe for Chewy Ginger Molasses Cookies was hands down my favorite and also a new addition to my recipe box. These cookies are chewy and moist on the inside and crisp and crunchy on the outside due to a rolling in raw sugar before baking.
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We can thank my friend Michelle for this recipe, she snagged it from a Mennonite cookbook of her mother's, and was kind enough to share it with me. The recipe as written below has only a minor variation from the version Michelle passed on to me, and produces 6 dozen cookies, but can easily be cut in half for a more manageable number of cookies.

1 1/2 cups of shortening (I used butter flavored Crisco sticks)
2 cups granulated sugar
2 eggs
3/4 cup of dark molasses
4 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon ground cloves
some finely grated ginger (this is an addition from Michelle's mother, so there isn't an exact amount, I would say I added about a teaspoon, and the cookies were very gingery)
Turbinado sugar (enough for rolling)

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In a stand mixer, cream the shortening and sugar. Add the molasses and eggs and mix until well blended. Sift the flour and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the freshly grated ginger and chill the dough for at least an hour.
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After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the turbinado sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven.
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The cookies should puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. Let cookies cool for two minutes on the cookie sheet before transferring to a rack to cool completely.

7 Comments:

  1. ♥Reeni said...
    They look so scrumptious! I love ginger cookies!
    Anonymous said...
    Another fun thing to do is to grate orange peel and process the peel and the sugar in the food processor then roll the cookie dough in that. Gives it a nice color and taste.
    katie said...
    Just found this fabulous-sounding recipe and want to try it today! What type of flour did you use? Would whole wheat pastry flour work, or regular whole wheat flour?
    Anonymous said...
    Making these for Xmas gifts. They are turning out great, thank you!
    Anonymous said...
    I was very excited to try this recipe today and I was surprised to end up with cakey not chewy cookies. I am tring to figure out why they weren't butterier. I did use real butter, btw. Good flavor, just too dry. :(
    Jlee96 said...
    Katie "White whole wheat flour" should work real well for you. it isn't as dense as regular and is awsome to bake cookies with.

    I use "butter flavored" shortning, which gives a nice buttery flavor.
    These cookies are the best!
    Jlee96 said...
    Katie; try "white-wheat " flour. Makes cookies not so dense and dry. but is wonderful to use if you prefer to use wheat flour.

    I use butter flavored shortning, makes the cookies nice and buttery!
    I make these every year for Santa! They are the best.

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