Molasses-Ginger Cookies Recipe
Delicious cookies that are chewier than a gingersnap, but will still wow you with that sweet and spicy kick - the perfect cookie for the Holidays!
Servings: 4 dozen 2 1/2 inch cookies
Ingredients
- 2 cups whole grain pastry flour all-purpose flour, or spelt flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 2/3 cup chopped crystallized ginger optional
- 1 ½ sticks unsalted organic butter, room temperature
- ½ cup dark brown sugar
- ½ cup Sucanat Rapadura (whole cane sugar) or dark brown sugar
- ¼ cup dark unsulphured molasses not blackstrap
- 1 large organic free-range egg
- ½ teaspoon pure vanilla extract
- 1 cup dried unsweetened shredded coconut or turbinado sugar
Instructions
- Mix together the flour, baking soda, spices and salt. Add crystallized ginger.
- With an electric mixer fitted with the paddle attachment, beat the butter and both sugars until fluffy, about 4 minutes. Add molasses, vanilla and egg and beat until well blended.
- Add flour mixture and mix until just blended.
- Chill, covered, until firm, at least several hours.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Place the coconut in a small bowl. Form the dough into 1 to 1 ¼ inch balls (an ice cream scooper is helpful) and roll them in the coconut or turbinado sugar. Place them 2 inches apart on the cookie sheets. You should fit 12 per sheet.
- Bake the cookies in the lower third of the oven for approximately 10-12 minutes or until the tops start to crack. Remove from the oven and allow to cool for 2 minutes. Transfer to wire racks.