Ginger Molasses Cookies
These work well with a strong unbleached flour such as King Arthur all-purpose. They are good with ¼ cup of molasses, but if you have some ginger syrup you should try using 2 tablespoons of molasses and 2 tablespoons of ginger syrup.
Servings 20
Ingredients
- 1 ¾ cups unbleached all-purpose flour (like King Arthur) (210 grams)
- ⅜ teaspoon salt
- 1 ⅛ teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon cinnamon
- 8 tablespoons unsalted butter, softened (114 grams) or (56 grams butter and 48 grams of shortening)
- ½ cup granulated sugar (95 grams)
- 2 tablespoons mild molasses (40 grams)
- 2 tablespoons Ginger People strong ginger syrup
- 1 large egg
- Topping: Sparkling or granulated sugar
Instructions
- Mix the flour, salt, baking soda, ginger, cloves, and cinnamon together and set aside.
- In a mixing bowl, using an electric mixer, beat the butter (or butter and shortening if using the combo), and sugar until light and fluffy. Beat in molasses and syrup, then beat in the egg, scraping bowl often.
- Gradually add flour mixture and stir with a wooden spoon or heavy scraper to form a soft dough.
- Spoon 20 tablespoons size blobs of dough onto the plates or baking sheet and chill for about 30 minutes or until dough is firm enough to shape into neat balls. Alternatively, you can use a medium size cookie scoop. With shortening, you probably won't need to chill the dough.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Shape pre-scooped dough blobs into neat balls and dip tops in granulated or sparkly sugar.
- Bake cookies one sheet at a time for about 10 minutes or until puffed and set.
- Let cool for about 2 minutes on baking sheet, then transfer to a wire rack and let finish cooling.