Hi and happy #cookiefriday! I made these a few weeks ago and couldn’t wait to share the recipe so sent it out to my email list a little early , which was fun! I might do it a little more often - you can sign up on the side bar, I promise that I really suck at sending them out frequently so I couldn’t spam you even if I wanted to, but it was a fun way of getting a recipe out to people a little early before I wrote up the blog post.
These were somewhat procrastination cookies - I think I was meant to be working on something that I didn’t want to, and really had a hankering for a ginger cookie, so I developed these over a Saturday. They are super simple - it’s basically a sugar cookie, elevated with a little molasses, a lot of ginger and a teeny bit of cardamom, and then rolled in ginger sugar just before baking, making them soft and chewy and a little crunchy on the edges, with a super yum ginger sugar coating. I’m very into them. There’s no resting time which means that they come together really quickly, and I can promise you they will disappear almost as quickly - they are so delicious. Happy Friday and happy weekend! x
A few wee tips:
These are massive. If you want them a little smaller, a 2 Tbsp ball of dough would work perfectly too - just bake them for 9-11 minutes instead of the longer time.
To me these are a delicious amount of ginger, but if you really want that dissolve your stomach lining feeling, then feel free to increase it (I love that really strong ginger taste too)
If you like your cookies a bit crunchy, up the baking time a minute or two
If you like your cookies really soft, you can increase the flour quantity to 340g for a cookie that is a little puffier.
These won’t look done when they come out of the oven / will look all puffed up, but they settle on the tray!
Ginger Molasses Sugar Cookies
- Makes 14 large cookies -
225g unsalted butter, at room temperature
200g dark brown sugar
100g granulated sugar
30g molasses (if you are in NZ or can’t get molasses, use treacle)
1 egg, at room temperature
1 tsp Vanilla Bean Paste
310g All-purpose flour
½ tsp baking soda
1 tsp salt
4 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cardamom
For rolling- 100g sugar and 1 tsp ground ginger, combined
- PROCESS -
Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate).
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and molasses together on high speed until light and fluffy. Add the egg and vanilla bean paste and mix to combine. Sift together the flour, baking soda, salt and spices in a small bowl. Add to the mixer and mix on low until just combined.
Using a 1/4 cup spring-loaded cookie scoop (4 Tbsp - or you can roll together 2 2 Tbsp pieces), scoop balls of dough onto the prepared baking sheets. I like to do 5-6 on each sheet - start with 5 to make sure that they will not join together, and then move to 6 on the next sheet once you know how much they spread. Roll each ball of dough between your hands to form a ball, then roll in the ginger sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.
Bake the cookies for 13-14 minutes or until puffy and set around the edges. Remove from the oven and cool on the pan for 5 minutes - the cookies will deflate slightly as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.
Store cookies in an airtight container at room temperature.