Thursday, December 14, 2017

Molasses Gingerbread Cookies


As if you didn't need another recipe for Molasses Cookies, just like you don't need another Chocolate Chip Cookie recipe...

There's no such thing as too many!


This recipe is based off of the Extra Large Extra Spicy Molasses Crinkle Cookies on page 59 of my book Scientifically Sweet.

I made a few changes, like reducing the flour slightly for a bit more spread and ultra chewy centers, and I replaced the "extra spicy" spices with some more traditional gingerbread spices.


They are ultra addictive and I'll warn you now that you may have to seriously will yourself away from eating half of this batch of dough! It's gold.

Molasses cookies might just be the best cookie that doesn't need chocolate chunks to make it amazing.


The recipe is simple and straight forward, beginning with the usual steps of creaming butter and sugar. Fancy molasses is the lightest of the molasses varieties and adds the perfect amount of robust sweetness when paired with dark brown sugar.


If you use dark or "cooking" molasses, be prepared for a very dark and robust cookie. It will have more of a pronounced bitterness. And if you choose blackstrap molasses, well then you certainly love molasses!


This cookie dough definitely benefits from a good couple of hours in the fridge. The longer it rests, the better hydrated the flour will be which means that there is less free water in the dough.

What does that mean for the cookies?

It means the surface of the dough balls will dry out more as they bake to create crackly crevices. It also means that the moisture will stay in the cookie and not evaporate into the air. So, you get soft cookies for longer. I love how well these cookies store - they taste just as good 3 days from the day they were made and stay great for at least a week in an airtight container.

Make ahead tip: you can roll this dough into balls, roll in sugar then place on a baking tray and freeze individual balls. Transfer to a freezer bag and keep frozen. When ready to enjoy, you can bake them straight from frozen in a 375 degree F preheated oven for 13-15 minutes. 


This is not the last of my gingery cookies posts.... I still have one more for you. This time it is without molasses and really shines the light on ginger. The recipe will soon come to the blog so watch this space!

xo
Christina.





Molasses Gingerbread Cookies
makes about 20 cookies

2 cups (284g) all-purpose flour
1 ¼ tsp baking soda
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground allspice
¼ tsp ground nutmeg
½ tsp salt
2/3 cup (150g) unsalted butter, at room temperature
1 cup (220g) packed dark brown sugar
¼ cup (60ml) fancy molasses
1 large egg, at room temperature
1 tbsp (15ml) milk
½ cup granulated sugar for rolling

In a medium bowl, whisk together flour, baking soda, spices and salt; set aside.

In the bowl of an electric stand mixer fitted with the flat beater/paddle attachment, cream together butter and brown sugar on medium speed until somewhat light and fluffy but still grainy, 1½ to 2 minutes.

Beat in molasses until well incorporated, about 10 seconds. Add egg and beat until smooth and mixture no longer looks curdled, about 25 seconds. Beat in milk until well combined. Scrape down the sides of the bowl with a rubber spatula several times during mixing.

Add half of the flour mixture and beat on low speed until mostly combined, about 15 seconds. Add remaining dry ingredients and beat just until evenly blended. Do not over mix. The dough will be rather stiff but still soft and smooth. Place a piece of plastic wrap directly over the surface of the dough to cover it and refrigerate for about 2 hours. 

Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Place granulated sugar in a small bowl. Roll heaped tablespoons of dough into balls and then roll them around in sugar to coat. Transfer dough balls to baking sheets, spacing them 2-3 inches apart, and flatten slightly. Bake until cracked on the surface and lightly browned around the edges, 10-12 minutes. Let cool for 30 seconds on baking sheet before transferring individually to a wire rack to cool completely.
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