“Chewy Ginger Molasses – Cookie Week Recipe Six”

So, for me nothing says Christmas is here like my Chewy Ginger Molasses – Cookie Week Recipe Six. When I first started making another version of this recipe, I liked them but I didn’t love them. I always felt something was missing. They needed an extra pop of flavor. Well, say hello to adding crystallized ginger bits.

I got the idea from a cookie I had eaten at a party last year and I swore I would add the ginger the next time I made a batch. Crystallized ginger is a wonderful additive for a pop of spicy flavor along with black pepper. Crystallized ginger is fresh ginger, thinly sliced and dehydrated with sugar added. You can actually eat crystallized ginger as you would a piece of candy. However, beware it packs a wallop of heat so a little goes a long way.

Chewy Ginger Molasses – Cookie Week Recipe Six

Eating Chewy Ginger Molasses – Cookie Week Recipe Six are a welcome burst of flavor in your mouth. I will say this is one of my favorite cookies for the holidays. With snow coming this weekend, what better time to whip up a batch or two with the kids. Each bite reveals what I call sweet heat, leaving you closing your eyes and saying “YUM!” Perfect with cup of coffee or a cup of tea. These cookies keep extremely well in an airtight container for a week. These cookies do mellow in flavor as they sit. I guarantee these babies won’t last a week. Until next time…Happy Baking!

Chewy Ginger Molasses – Cookie Week Recipe Six

 

Chewy Ginger Molasses

1 1/2 sticks butter (3/4 cup), softened

1 cup granulated sugar

1 large egg, at room temperature

1/4 cup unsulfured molasses (use Grandma’s Robust)

2 cups unbleached all-purpose flour

2 t. baking soda

1/2 t. kosher salt

1 t. ground cinnamon

1/2 t. ground cloves

1/2 t. ground ginger

1/2 t. ground nutmeg

1/8 t. ground black pepper

1/2 cup crystallized or candied ginger, chopped

Preheat oven to 375 degrees. In a small bowl, mix together all dry ingredients and set aside.

In a large mixing bowl, cream together butter and sugar until well combined. Add in egg and mix well. Pour in molasses and blend well.

Add dry ingredients in small amounts, blending well after each addition. Stir in candied ginger if using.

Grease or line two cookie sheets with parchment paper. Roll cookie dough into 1-inch cookie dough balls and place 1 to 2 inches apart. Flatten balls slightly with bottom of glass. Bake 8 to 9 minutes. Remove to wire cooling racks and store in airtight containers.

Note: Recipe can be easily doubled, yielding about 6 dozen cookies.