Very Ginger Molasses Cookies
There's something truly magical about ginger molasses cookies that strike the perfect balance between crispy and chewy. And when you add the zesty, sweet kick of chopped candied ginger into the mix, you get a cookie that's nothing short of extraordinary.
Ingredients
- 115 g butter room temperature
- 100 g sugar plus more for rolling
- 100 g brown sugar
- 1 egg
- 85 g molasses
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1½ tsp baking soda
- ½ tsp salt
- 250 g flour
- 120 g candied ginger chopped
Instructions
- Whisk together the flour, ground ginger, cinnamon, baking soda and salt. Set aside.
- Using a mixer cream the butter, sugar and brown sugar until light and fluffy. Mix in the egg until fully combined. Then mix in the molasses.
- Add the dry ingredients and mix on low speed. Do now over-mix. Fold in the crystallized ginger.
- Scoop the dough into 1 ½ tablespoon sized balls. Chill them for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll the dough balls in sugar and place them on a parchment lined baking sheet, about 2-3 inches apart.
- Bake for about 10-12 minutes, until the cookies are puffed and have cracked on top. Let cool completely.