The most gingery, ginger cookie ever. There are three kinds of ginger in this cookie. A must for any holiday table.
The holiday cookie baking party was a huge success and my freezer is packed full. I think the hardest part is deciding what to make. I’m a one-and-done kinda of cook. I rarely make the same thing twice. There are just so many things to make… so little time. I have a really hard time bringing myself back to something I’ve made before – even if I know it is really, really good.
Half the fun for me is trying to see if the recipe will work out or not. I had a few flops this year #pinterestfail. More semi-fails, I suppose. I results were delicious but not easy and not pretty.
I’m lucky that I have enough confidence in the kitchen to know how to fix something if it is not working the way I want it too. But I realize not everyone feels that way. I’m pretty lackadaisical about following recipes. I know that I can, and often adjust recipes on the fly. Rarely do I think twice about it. I’ve always treated recipes a guidelines – not rules. But this weekend I realized how annoying it is when a recipe clearly is just not right. When a recipe calls for 1 cup for chocolate chips and I ended up using over 4 cups. Or when a recipe calls for store-bought caramel sauce, when it was very clear that that was just too runny.
So after a few #mishaps, I pulled out a recipe that I knew would work. These Ginger Molasses Cookies are, hands down, the best ginger cookies I have ever had. maybe even the best cookies period. They are crispy and a little bit chewy in the middle. Packed with three kinds of ginger – ground ginger, fresh ginger and candied ginger – these babies have a bit of a kick to them. And the candied ginger adds such a nice texture. The recipe comes from Alice Medrich from her book Chewy, Gooey, Crispy, Crunchy. A book that has not let me down yet.
The nice thing about this recipe it is pretty simple. The boys helped me make it. It can be mixed by hand. No chill time. And other than the candied ginger – which may not be a usual thing you keep in your pantry – you probably have what you need on hand to make them.
A few notes about these very gingery cookies
- I rolled my cookies in coconut sugar. I love the golden flaky-ness of the coconut sugar. The baked cookies almost shimmer and it leaves a nice crunch too. You can use plain white sugar here or a loose grain brown sugar like Muscovado or Demerara. But not icing (or confectioner’s sugar) and not typical brown sugar. I get my coconut sugar from the Bulk Barn. You can also get it here.
- The fresh ginger gives these cookies a real bite of heat. For a milder cookie skip this part.
- To keep the cookies a uniform size, use a cookie scoop – this 1 tablespoon size is my usual choice for Christmas cookies when I want cookies to be no more than 2 bites each.
How to make the ginger molasses cookies:
The Best Ginger Cookies
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon all-spice
- 1/4 teaspoon fine sea salt
- 1/2 cup 1 stick unsalted butter, melted
- 1/4 cup black strap molasses
- 1/2 cup granulated sugar
- 1/3 cup lightly packed brown sugar light or dark, does not matter
- 2 tablespoons grated fresh ginger
- 1 large egg
- 3/4 cup diced candied ginger about 4 oz (small diced, 1/4 in diced)
- 1/2 cup coconut sugar or white granulated sugar or Demerara sugar for rolling the cookies before baking
- Preheat oven to 350 and line cookie sheets with parchment paper
- Combine dry ingredients in a medium bowl and whisk to combine (flour, baking soda, ginger, cinnamon, allspice and sea salt), set aside.
- In a large bowl stir together melted butter, molasses, sugars, fresh ginger and egg. Whisk together until creamy and smooth. Stir in dry ingredients and candied ginger. Mix until just combined and no dry spots.
- Form dough into 1 inch balls (i use a cookie scoop to measure uniform sized balls and roll until smooth and round with my palms of my hands). Roll each ball in coconut sugar (or granulated sugar) then place on the cookie sheets – about 2 inches apart. Bake 10-12 minutes. Cookies will puff up and then crack.
- Remove from the oven and allow to cool for a minute before moving them to a cooling rack. Cool completely before storing. Cookies freeze well.