“Ginger Rye Molasses Cookies”

Ginger is one of my favorite flavors during the holidays. From cakes to cookies and everything in between, I just love the flavor. I want full on ginger taste in every bite, not a hint but vibrant, peppery spiciness. The heat of ginger does mellow with age so it’s important to use enough initially in your recipes. That’s what you’ll find in these Ginger Rye Molasses Cookies. A chewy cookie made for every ginger lover. I have other ginger cookie recipes like my “Orange Molasses Ginger Cookies” and “Chewy Ginger Molasses” you’ll enjoy.

Ginger Rye Molasses Cookies

You may be asking why rye flour is in this recipe. First, rye flour holds more nutritional value than refined wheat flours. Rye contains gluten but not a lot so it must be used with glutinous flours when baking. Recipes containing rye flour also take longer to bake because of density. Denseness does not mean dry in any way. Rye flour cannot be used alone, however, it does promote a longer shelf life especially in baked goods like cookies.

Ginger Rye Molasses Cookies

You’ll love this cookie recipe because no mixer is required, only a large mixing bowl, a whisk, and a spatula or wooden spoon. Mix recipe as written and do not stray. Dough does not need to chill yet I always chill my dough for 30 minutes. One step not to skip is letting batter sit uncovered on counter the initial 30 minutes before chilling if desired. My kitchen can get rather warm so I like to keep my dough chilled even in between batches while baking. These cookies spread while baking so chilling cuts down on this.

Ginger Rye Molasses Cookies

Don’t just take my word for how delicious these cookies are. Just get in the kitchen and bake up a batch. The chewy texture and bits of crystallized ginger not to mention the sugary ginger coating sends these cookies to the moon and back. Have a tall cold glass of milk on standby when you start nibbling. You can thank me later. Happy Baking!

Ginger Rye Molasses Cookies

 

Ginger Rye Molasses Cookies

1 cup unbleached all-purpose flour

1 1/4 t. baking soda

1 1/2 t. ground cinnamon

1/4 t. ground cloves

3/4 cup rye flour (Bob’s Red Mill)

3 t. ground ginger, divided

1 t. kosher salt

1/2 cup chopped crystallized ginger

2/3 cup robust dark molasses (Grandma’s brand)

1/4 cup packed dark brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

2 large egg yolks

6 T. raw cane sugar

 

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, rye flour, 2 t. ground ginger, and salt. Add in crystallized ginger and mix until evenly coated and mixed.

Using a separate bowl, whisk molasses, brown sugar, and melted butter until thoroughly combined. Add in egg yolks, whisking until all absorbed.

Add in flour mixture and fold in until no streaks of flour remain. Let cookie dough sit for 30 minutes, uncovered so batter will thicken. Chill dough for another 30 minutes.

Heat oven to 375 degrees. In a small bowl, mix raw sugar and 1 t. ground ginger and set aside.

Scoop walnut-size dough balls, roll into balls and roll in sugar-ginger mixture. Place balls on parchment lined cookie sheets, 3-inches apart.

Bake for 8-10 minutes until slightly cracked. Let cookies cool 10 minutes before removing to wire racks to cool completely.

Store cookies in airtight container up to 5 days or freeze for 2 weeks.

 

Makes 2 dozen cookies.