Showing posts with label Ginger Molasses Cookies. Show all posts
Showing posts with label Ginger Molasses Cookies. Show all posts

Monday, May 16, 2016

Ginger Molasses Giant Cookies

Two weeks ago I turned in a manuscript to my editor and since then, it seems like we've been taking a lot of little road trips. Now, to be clear, I do mean little. An hour car ride to the dentist, and then an hour back. An hour car ride to the eye doctor, and then an hour back. Add in waiting time and it takes half a day.

No big deal unless one of the people involved has low blood sugar and has to nibble on food every couple of hours. I've discovered that these little trips go much better if I bake some cookies to take along.

In my search for cookies, I happened upon a recipe by Bridget Oland

Ginger Molasses Cookies

Makes 18 giant cookies

2 1/2 cups flour, spooned in
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon allspice
1/16 teaspoon turmeric (optional)
3/4 cup butter, room temperature
1/2 cup packed light-brown sugar
1/2 cup sugar, plus 1/3 cup for rolling in
1 large egg, room temperature
6 tablespoons molasses (1/4 cup + 2 Tbsp.)

Combine flour, baking soda, salt, ginger, allspice, and turmeric in a bowl. Cream the butter with the light-brown sugar and the 1/2 cup of sugar. Beat in the egg. Beat in the molasses. Slowly stir in the flour mixture.

Shape the dough into a flat round and wrap with waxed paper. Freeze for 20 minutes.

Preheat oven to 350 and cover a baking sheet with parchment paper. Place 1/3 cup sugar in a small bowl. Locate a glass or bowl with a flat bottom for pressing the cookies flat.

Remove the dough from the refrigerator, and shape into large balls. It makes 18 giant cookies. Roll each ball in the sugar and place on the cookie sheet 4 inches apart, about 6 at a time if making giant cookies. Hold a piece of waxed paper over the bottom of a glass or bowl and press each cookie flat. Sprinkle the tops with an additional pinch of sugar.

Bake 12-14 minutes for large cookies or 10-12 minutes for medium ones. Remove to a rack to cool.

Mix flour and spices.

Cream butter with sugar, add eggs and molasses.
Smush the cookies and sprinkle with sugar
Wrap up and hit the road or go on a picnic!