Okay, I admit my family, with the exception of my brother, is obsessed with ginger. The base of many dishes, it is pickled, candied, eaten raw, and sometimes infused in our chai tea. If it’s a savoury dish, I assure you, ginger will make an appearance. When it comes to baking, I often sneak ground ginger into muffins, breads, cake, and cookies. It adds a je-ne-sais-quoi flavour that is never detected, even by my brother.
If you have ever been to a coffee shop, like Starbucks or Blenz, you most likely have eaten their version of a ginger molasses cookie. Admittedly, they are good. But this cookie, the one I am about to share with you, is truly the gingeriest ginger molasses cookie you have ever tasted. It is delicious and packs three doses of ginger: powdered, fresh, and candied.
The sparkly exterior, thanks to a quick roll in granulated sugar, lures you in from afar. These cookies look super crispy. Do not be fooled! Appearances are deceiving and they actually have a chewy pillowy softness. So so good. I also give a big hip hip hooray to the short ingredient list. However, best of all is the smell that wafts your home when baking these delicious circular pieces of heaven.
I blame the Little House on the Prairie books for my constant craving of these cookies. I should note, I am a sucker for molasses, especially since Ma was always baking or cooking something and molasses was often referenced. I most certainly was not Mary, Laura, nor baby Carrie (who I despised).
Despite my personal feelings towards the Ingalls girls, the books were my first foray into food writing. That Wilder was some writer. I remember gobbling up the sentences and wishing we, meaning my sisters and I, could be baking and cooking like Ma. Really, I just wanted to be teleported into the Ingall’s country life, so I could use frontier-esque ingredients. (Don’t even get me started on cast iron fry pans.) Perhaps I was projecting just a bit back then. Elevating the author’s simple sentences about pastoralism, something that was missing from my daily diet. Who knows?
Anyways, back to the cookie at hand. Ginger is the star of this recipe, but cinnamon and clove contribute to the warmth of this spicy cookie. The molasses, a very old-timey ingredient, adds moisture, depth of flavor, and a rich colour to the cookies. I guarantee after you bake these cookies, you will wonder why you haven’t used molasses more often.
These are a rainy-day sort of cookie. Best with a cup of coffee or a chai and most certainly accompanied with reading a book.
I make these spicy delights in December. Secretly though, I make batches of these cookies post-Christmas — into the Long Winter. (You will get the reference if you were a Little House on the Prairie fan.)
Gingeriest Ginger Molasses Cookies
2-1/4 cups All Purpose Flour
2 teaspoons Baking Soda
1/4 teaspoon Salt
11/2 teaspoon Cinnamon
½ teaspoon Ground Clove
1 1/2 teaspoon Ground Ginger
2 teaspoons of Fresh Ginger (grated)
1 Tablespoon Candied Ginger (chopped)
3/4 cup Butter, softened
1 cup Dark Brown Sugar
1 large Egg
1/4 cup Unsulphured Molasses
1/2 cup Granulated Sugar (for rolling cookies in)
Preheat your oven to 375 degrees and line a baking sheet, with parchment or a baking pad
Sift the flour, baking soda, salt, cinnamon, cloves, and ground ginger into a medium bowl and set aside.
Cream the butter and dark brown sugar on high speed until light and fluffy, about two minutes. On medium speed beat in the egg, fresh ginger and molasses, increase the speed to high and mix until it no longer looks curdled.
On low speed, add candied ginger and gradually add flour mixture, stop once combined. Roll dough into balls. Toss each cookie ball into the granulated sugar and place onto the prepared baking sheet, (be warned they will spread). With dampened fingers, press down the centre of each cookie. Bake in preheated oven for 10-12 minutes. Remove the pan let cool for 5 minutes before removing to a wire rack. Repeat until all are baked.