I made these cookies for a Garden Club meeting on Tuesday and they were an instant hit. I love a chewy spiced cookie with a hot cup of tea and this recipe is adapted form one of my favorite cookbooks "The King Arthur Flour - Baker's Companion".
The original recipe is called a Soft Molasses Cookie, but I added a touch more ginger, to give a bit more zing! When they're underbaked they are beautifully moist and chewy, but add one more minute to the cooking time and these cookies are crisp and golden - very reminiscent of the British biscuit called "Ginger Nuts". If you prefer the cookies to remain moist, the book recommends placing the cookies in a plastic storage bag with a slice of apple.
This recipe will make 4 dozen large cookies or twice as many smaller sized, so you could freeze one half of the dough for another occasion. So however you like your cookie or biscuit, crisp or chewy, give this recipe a try. I'm sure you'll love them!
Ginger Molasses Cookies
Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup shortening
1 1/2 cups sugar
1/2 cup unsulphured molasses
2 large eggs, lightly beaten
4 cups all-purpose flour
1 teaspoon salt
2 1/4 teaspoons baking soda
3 teaspoons ground ginger
1 1/2 teapoons ground cloves
1 1/2 teapoons ground cinnamon
Directions:
- In a large mixing bowl, cream together the butter, shortening and sugar.
- Beat in the molasses and eggs.
- In a separate bowl, whisk together the flour, salt, baking soda and spices.
- Stir the dry ingredients into the wet ingredients and mix until smooth.
- Refrigerate for 1 hour, or until the dough is stiff enough to handle.
- Preheat the oven to 350 degrees Fahrenheit.
- Roll the dough into balls about the size of a golf ball, about 2 tablespoons of dough.
- Roll each ball in a sugar filled bowl to coat it.
- Place the cookies on lightly greased cookie sheet, 2 inches apart.
- Bake for 10 to 13 minutes or until light golden brown but still soft and puffy on top.
- Cool cookies on a wire rack.
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