My first self create recipe consists of delving into no less than 3 recipes involving ginger, molasses, an a mix of the two. My secret? Candied ginger. The extra texture is wonderful, not stringy, and works very well with the mixture of dough and sugar coating. Definitely not to be missed!
I have only heard good things thus far about the results. Try it out and let me know what you think!
Ginger Molasses Cookies
[~32 cookies, depending on the size]
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 75g sugar
- 75g packed brown sugar
- 4 Tblsp/60mL/1/4 cup molasses
- 1 egg, room temperature
- 4 oz crystallized ginger, chopped
- Preheat oven to 350 F
- Sift dry ingredients together – flour, baking soda, ground cinnamon, ground cloves, nutmeg, ground ginger, and salt. Set aside.
- Mix the wet ingredients together separately – sugar, packed brown sugar, and molasses.
- Add the egg to the wet mixture
- Mix the dry ingredients into the wet ingredients slowly
- Add the chopped crystallized ginger and mix thoroughly
- Roll them into small 1-1.5 inch diameter balls, and roll in granulated sugar
- Place on baking sheet and lightly flatten the balls. Bake for 13 minutes or so (I used the bottom rack).
These cookies would definitely freeze well, but good luck not eating them immediately :).
Check out the process here: