CRINKLY GINGER MOLASSES COOKIES
If you had to choose only one cookie for the rest of your life—one cookie style—and only that cookie, forever, which would it be?
I know, that’s just plain mean. But if I absolutely had to choose, my desert island cookie would be ginger molasses. Even over my favorite chocolate chip. (Yes, shocking). I admit that our proximity to Christmas might make me slightly biased in this choice, but truly—-a chewy, slightly tangy ginger-forward cookie doesn’t get old for me. It very rarely risks being too sweet, or too dry or too, meh—which frankly a lot of cookies of the world can be.
A good molasses cookie is a memory. It’s a feeling—a whole mood.
After we made and shot these cookies in my kitchen, I held onto the recipe for a while, re-worked them to be puffier and cracklier, more chewy and less flat. I had the latter tested, too—and everyone came back with high praise and beautiful photos. But in the end, I came back to these—bigger, flatter, tender, rich without being too sweet and perfectly gingery. They remind me of the epic, truly giant ginger molasses cookies I used to buy at the Vermont Country Store just after crossing the boarder every December to teach cookie making and other baking projects at King Arthur Baking Center (a treat—go if you can!).
I made these with both molasses and maple syrup, to cut down on refined sugars and add to the caramel-y depth. And the almond flour—well, you know if you’re a regular around here—I think it adds a lot to almost any cookie, but especially these.
If you like a puffier cookie with a deep crevice-like crackle all over, add 1/4 cup of flour and another 1/2 teaspoon of baking soda to these. But for the old-fashioned molasses cookie purists, these are sure to hit the spot.
RECIPE, BELOW
CRINKLY GINGER MOLASSES COOKIE
PREP TIME: 15 MINUTES
TOTAL TIME:1 5 MINUTES
MAKES ABOUT 24 COOKIES (DEPENDING ON SIZE)
COOKIES:
1 1/2 CUPS ALL- PURPOSE FLOUR or GLUTEN FREE ALL-PURPOSE FLOUR
3/4 CUP ALMOND FLOUR
2 TEASPOONS GROUND GINGER
1 TEASPOON GROUND CINNAMON
1 TEASPOON BAKING SODA
1/2 TEASPOON PUMPKIN PIE SPICE OR GROUND CLOVES
1/2 TEASPOON FINE SEA SALT
1 STICK (4 OUNCES) UNSALTED BUTTER, AT ROOM TEMPERATURE
3/4 CUP DARK BROWN SUGAR
1/3 CUP MOLASSES
1/4 CUP MAPLE SYRUP
1 LARGE EGG, PLUS ONE LARGE YOLK, BEATEN
1/3 CUP SUGAR, FOR ROLLING
PREHEAT THE OVEN TO 375°F (190°C). LINE TWO BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE BAKING MATS.
WHISK TOGETHER THE FLOUR, GINGER, CINNAMON,, BAKING SODA, CLOVES AND SALT IN A MEDIUM BOWL.
IN A SEPARATE SMALL BOWL, BEAT THE BUTTER AND BROWN SUGAR WITH AN ELECTRIC MIXER ON MEDIUM HIGH UNTIL LIGHT AND FLUFFY, ABOUT 3 MINUTES. ADD THE MOLASSES, MAPLE SYRUP, THE EGG AND THE YOLK, BEATING UNTIL LIGHTENED, ABOUT 3 MINUTES MORE. STIR IN THE FLOUR MIXTURE ON LOW. CHILL THE DOUGH ABOUT 1 HOUR.
SCOOP THE DOUGH BY HEAPING TABLESPOONS AND ROLL INTO BALLS BETWEEN YOUR HANDS. ROLL EACH BALL IN SUGAR COATING ALL SIDES OF THE BALL, THEN ARRANGE ON THE PREPARED BAKING SHEETS WITH PLENTY OF SPACE BETWEEN THEM. CHILL AGAIN, IN BALLS, FOR UP TO 1 HOUR.
BAKE, ONE SHEET AT A TIME, UNTIL CRISPY ON THE OUTSIDE EDGES AND SOFT AND JUST A TOUCH UNDER BAKED-LOOKING INSIDE (THEY WILL CONTINUE TO BAKE ON THE PAN AS THEY COOL), 12 TO 13 MINUTES.
LET COOL ON THE PAN FOR AT LEAST 2 MINUTES (THEY MAY FALL APART IF YOU PULL THEM OFF TOO HOT), BEFORE TRANSFERRING TO PLATES. COOL COMPLETELY BEFORE EATING.
WRAP, GIFT AND STORE UP TO FOUR DAYS (THESE GET BETTER WITH TIME—SECOND AND THIRD DAYS ARE THE BEST!)
** images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photo // BRENDA JOLICOEUR
Food + Prop Styling // SARAH COPELAND
Ceramics // LOST QUARRY