Gingeriest Molasses Chews

I have to admit these may be my personal favorite among the F+T treat box recipes (although I will always hold an extremely soft spot for the love and tears that went into the Torrone). But I am in good company with my father and uncle. Warm from the oven these little cookies are simply unbeatable, but even wrapped up and saved for later they will stay chewy and delicious for a couple weeks making them prime cookie candidates for gift mailing.

From the box:
Not your grandmother’s ginger cookies. These tiny cookies may look adorable, with their crackly sugar coating, but they pack some serious ginger punch. Little candied ginger chunks help the cinnamon, cloves, nutmeg and, of course, molasses, make the season spicy and bright.

2 1/4 cup flour
1 tsp nutmeg
1 tsp cloves
1/2 tsp ground ginger (1 tsp if you don’t use as much candied bits)
1 1/2tsp cinnamon
2 tsp baking soda
3/4 cup butter at room temperature (I use salted. if you don’t add 1/2 to 1 tsp salt)
1 cup dark brown sugar
1/3 cup molasses
1 egg
1/4 cup candied ginger diced (I did a bit more than this for the batch I did later, depends how much you like ginger)

Sift dry ingredients (flour through baking soda) together in a bowl.
Cream butter and sugar in an electric mixer fitted with the paddle attachment until fluffy (about 2 minutes)
Add egg and molasses and blend well.
Add dry ingredients in 2-3 phases, blending well after each addition.
Slowly pour in ginger chunks with mixer at lowest speed

I think it’s a bit easier to work with the dough if it’s chilled a bit but you don’t need to chill it if you don’t mind the extra gooeyness. Scoop a large tsp of dough and roll it into a ball in your hands. I made tiny ones for gifts, just under an inch diameter but you can do larger ones if you want them chewier, just watch the time when you bake.
roll the balls in the coarsest sugar you have. I used organic sugar which tends to be a bit coarser than regular granulated.
Place on a cookie sheet. use a silpat if you have one, and bake at 375 for 8 minutes (for small ones) or a bit longer for larger. be careful not to over bake. pull them out once the cookies are cracked and the tops look dry but the cracks still look moist.


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