Ginger Molasses Cookies
fine grater, paring knife, Small bowl, Large bowl, Sifter (mesh colander), stand mixer with paddle, Spatula or wooden spoon, plastic wrap, baking sheet, parchment paper, Small plate, Metal spoon, Cooling rack
Take the butter out to soften to room temperature.
- fine grater
- paring knife
- Small bowl
Take the fresh ginger, peel the skin with a butter knife or a metal spoon, and grate the ginger with a microplane into a small bowl; set aside.
- ¼ cups All purpose flour
- ⅛ tbsp unsweetened cocoa powder
- ⅛ tbsp Ground dried ginger
- ⅛ tsp baking soda
- ⅛ tsp Ground black cardamom
- ⅛ tsp Black pepper
- Large bowl
- Sifter (mesh colander)
In a large bowl, sift the flour, cocoa powder, ground dried ginger, baking soda, black cardamom and black pepper. If you can’t find black cardamom, you can substitute it with 1/2 tsp of ground clove and 1/4 tsp of ground green cardamom.
- ⅛ cup unsalted butter (room temperature)
- ⅜ tbsp Grated fresh ginger
- stand mixer with paddle
- Large bowl
- Spatula or wooden spoon
We are going to cream the butter with the ginger. Make sure the butter is soft. Mix the butter and the grated ginger on low speed for 2 minutes. If you don’t have a mixer, you can use a wooden spoon or silicone spatula, mix the butter and ginger in a large bowl until creamy and well blended.
- ⅛ cup light brown sugar
- ⅛ tsp Kosher salt
- ⅛ cup Granulated sugar
Slowly add the two types of sugar and salt into the creamed butter & ginger while mixing on low speed. Once combined, scrape down the sides of the bowl, then mix on medium speed for 4 minutes, until light and fluffy. If you are using table salt instead of kosher salt, use half the amount of salt.
- ⅛ cup Light molasses (unsulfered)
Add the molasses and mix well until combined, about 1-2 minutes.
Add the flour mixture and mix on low speed until the cookie dough is well combined, no dry spots. Scrape down the sides of the bowl to combine thoroughly without over mixing.
- plastic wrap
The cookie dough needs to chill in the refrigerator for at least 3 hours, and can be refrigerated up to 5 days. You can either cover the bowl, transfer the dough to an airtight container, or transfer to plastic wrap and wrap tightly to chill.
- ¼ tbsp sugar (for coating)
- baking sheet
- parchment paper
- Small plate
Preheat the oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Line a baking sheet with parchment paper or silicone mat. Fill a small plate with sugar.
- Metal spoon
Roll 2 tablespoons, or 50g, portions of the dough into balls. The dough will melt in your hand, best to use a spoon to scoop off a portion of the dough then roll in your hands quickly. Roll the balls of dough in the plate of sugar and coat thoroughly. Place them on the baking sheet spaced 2 inches apart. Put the unused dough back in the refrigerator.
- Cooling rack
Bake for 12-15 minutes, until the top is crackly but still soft to the touch. Let the cookies cool on the pan for 10 minutes, then move to cool completely on a cooling rack. The surface will firm up as they cool.