And the baking continues…
I don’t know if I agree but my sister-in-law claims these are the best cookies I’ve ever made. I live in very close proximity to my brother and sister-in-law so they get bombarded with just about everything I make. In the beginning they were pretty excited to have baked goods placed on the counter every couple of days. Now I get a slightly dirty look every time I bring something by. I can’t be trusted with 2 dozen cookies so they have to go somewhere….
Sorry, I got distracted. Point being, Colin and Trisha are my go-to taste testers so I suppose they’re the experts. If she says they’re the best then one can conclude that they are, at least, pretty good.
These cookies are SUPER chewy and, get ready for this, you don’t need a mixer to make them! They require a little planning ahead because you’ll need to chill the dough but beyond that they’re a piece of cake.
Chewy Ginger Molasses Cookies
Makes 2 dozen cookies
2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp kosher salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamon
3/4 cup unsalted butter, melted
1 large egg, at room temperature
1/2 cup brown sugar
1/3 cup granulated sugar, and more for rolling
1/3 cup blackstrap molasses
1 tsp vanilla paste (or extract)
Mix the flour, baking soda, cornstarch, salt, and spices together in a large bowl – set aside.
In a medium bowl whisk the melted butter, brown sugar, granulated sugar, molasses, and vanilla until smooth. Add the egg and mix well. Using a spatula mix in the dry ingredients, half a cup at a time, taking care not to over mix. Refrigerate the dough for at least 2 hours.
Preheat the oven to 325 degrees.
Let the dough stand at room temperature for about 15 minutes so that it softens slightly. Using a tablespoon size scoop, scoop the dough into a ball, roll it in the granulated sugar and place on a parchment lined baking sheet. Bake for approximately 10 minutes or until slightly golden and crinkly on top.
Enjoy!
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