Tuesday, November 30, 2010

Ginger Molasses Cookies

When I was checking out the daily Top 9 on Foodbuzz for November 26th,I happened to see a recipe for Ginger Molasses cookies from Gingerbread Bagels". Lindsey calls these her favourite cookies and I can so understand why. They're so rich in flavour with a great consistency; I knew I would love them as soon as I read the name. Ginger! Molasses! Oh yeahhhh!!!!

Lindsey finished her cookies off with icing sugar. I opted to leave them without the extra topping. The trick to the punch of these cookies is to make sure you have the freshest of the freshest cinnamon, ginger and cloves.

Ginger Molasses Cookies aka Lindsey’s Favorite Cookie
(adapted from allrecipes)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
3/4 cup unsalted butter, softened
1 large egg
1/4 cup unsulfured molasses
1 Tablespoon freshly squeezed orange juice
2 Tablespoons sugar
powdered sugar for dipping tops of cookies in

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.

Sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon kosher salt. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine) mix together 3/4 cup of softened unsalted butter and 1 cup sugar.

Add 1 large egg and mix it up!

Now add in 1/4 cup unsulfured molasses and 1 Tablespoon of freshly squeezed orange juice. Mix to combine.

Slowly add in the dry ingredients and mix until almost combined. Using a spatula/mixing spoon, fold the ingredients together in order to incorporate them.

Pour about 2 Tablespoons of sugar on a plate. The sugar will be used to roll the cookie dough balls in.

Scoop balls of cookie dough using a cookie dough scooper or a Tablespoon. Roll the balls of cookie dough in the sugar.

Place the cookie dough balls on the baking pan and using the palm of your hand, press the cookies to flatten them a bit.

Bake the cookies at 350 degrees for 10 minutes. Cool for a couple of minutes on the baking sheet. Tranfer the cookies to a cooling rack to cool completely.

Pour some powdered sugar on a plate. Dip the tops of the cooled cookies in the powdered sugar. Shake off the excess powdered sugar. StumbleUpon


Pam said...

Mmmm...I love ginger cookies!

Helene said...

I should try these. We love ginger cookies.

bellini valli said...

Ginger cookies always say the holidays to me. Dad used to make gingersnaps which were rolled, so good.

Lindsey @ Gingerbread Bagels said...

I'm so glad you tried out the recipe, that means so much to me! Your cookies turned out wonderful. Mmmm they look soooo good! :) I'm happy to hear you enjoyed them!

grace said...

giz! i've missed you! thanks for sharing these perfectly seasonal and scrumptious cookies. plus, your little prop is adorable. :)