The ultimate ginger molasses cookies are made with fresh and ground ginger, brown butter and unsulphured molasses. Spicy, perfectly chewy all over with gorgeous cookie crinkles and a sparkle of sugar coating.
Thebest ginger molasses cookie ever. Ginger molasses are one of my favorite cookies and I am very particular about how a they should look, taste and chew: I want it to spread and crack, but still be thick, I want so much chewiness, and I want that signature bite of ginger and spiciness.
After some 6-7 batches, I landed on these. They’ve got two types of ginger, lots of flavor – partially from the spices but also we’re using some fresh ginger and letting it flavor the brown butter. The cookies do that magic thing in the oven where they puff up and crack. The process to make them might not be standard but they yield an iconic molasses cookie. I love these desperately, they’ll be on my christmas agenda every year from now on =)
Butter: Unsalted butter, cold is fine (we’re going to brown it). If you’re using european butter (83% butterfat, I’d expect a bit more of a spread in the cookies). If using salted butter, halve the amount of added salt.
Ginger: I use a mix of fresh and ground ginger in this recipe. You can skip the fresh if you like but in that case I’d up the ground ginger to 1.5 to 2 teaspoons total.
Cinnamon: Ground cinnamon, not necessary but I find it accentuates the ginger flavor in a lovely way.
Sugar: A mix of granulated and light brown sugar. Dark brown should be fine too if that’s all you have. For the granulated, I use fine. You’ll also need a bit extra to roll the cookies in.
Egg: One egg plus two yolks. Reserve the whites for some meringues or double chocolate cookies.
Molasses: Use unsulphured molasses. Not blackstrap molasses, which is much stronger in flavor and could possibly alter the chemistry/structure of the cookie.
Other flavorings: pure vanilla extract or vanilla bean paste and fine sea salt.
Flour: All purpose flour. I use KAF’s which has a protein content of 11.7%.
Leavening: Some baking soda and some baking powder. One to help them spread and a little bit of powder so they rise up and crack. The amounts are not interchangeable and cannot be substituted.
Brown the butter with the ginger. I let the butter melt a bit first (you don’t want it hitting the pan directly or it’ll burn) and grate it over the melted butter.
With the ginger in there, the butter browning process is a little different: you’ll see it get a lot more foamy than usual and it will be harder to detect if those milk solids are browning. Stir it and do your best to keep checking the bottom of the pan until you can see the brown bits.
As soon as it’s done, transfer to a heatproof bowl. If you leave the butter in the pan it will continue to cook and then burn.
To the hot butter, add the ground ginger and cinnamon to the butter, then let it cool.
After about 10 minutes, you can start making the dough. Start by whisking in the sugars, cinnamon, salt and vanilla.
Once that is well mixed, add the molasses and whisk well.
Whisk in the egg and yolks, you’ll see the mix transform as you do: turning into a thick, shiny mixture.
Stir in the remaining dry ingredients: the flour and leavenings.
Cover the dough with plastic wrap then chill for a few hours. This will allow the flour to hydrate, the flavors to intensify and the butter to firm up.
Preheat the oven and prepare two cookie sheets with parchment paper
Portion the dough onto the prepared cookie sheets, 1.5-2.5 tablespoons of dough per cookie
Roll the cookies in the additional granulated sugar.
Bake until puffed up, cracked and slightly golden on the sides.
Stored in an airtight container the cookies will last a few days. For longer storage, freeze but keep in an airtight container.
You can make the dough and portion the cookies, roll them in sugar and then flash freeze them (10 minutes on a plate or tray). Then transfer to an airtight container for longer storage (they’ll be fine in the freezer for a few months).
If baking from frozen, add a couple of minutes to the bake time. Alternatively, thaw to room temperature then bake as directed.
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