Chewy Double Ginger Molasses Cookies
Chewy Double Ginger Molasses Cookies
Adapted from The Vanilla Bean Blog. Created by Ruth Zukerman
Ingredients
2½ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon freshly grated nutmeg
Pinch of ground cloves
9 tablespoons unsalted butter, room temperature
¾ cup brown sugar
¾ cup granulated sugar
1 tablespoon freshly grated ginger or ginger paste
¾ teaspoon kosher salt
⅓ cup mild unsulphured molasses
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
¼ cup finely chopped crystallized ginger (optional but recommended)
Sanding sugar, for rolling
Flaky salt, optional
Method
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, and cloves.
In a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add both sugars, the fresh ginger, and salt, and beat until light and fluffy, about 2 to 3 minutes.
Scrape down the bowl, then add the molasses, egg, egg yolk, and vanilla. Mix until smooth and fully combined.
Add the dry ingredients and mix on low just until combined. Fold in the crystallized ginger if using.
Scoop the dough into balls about 2 tablespoons each. Roll generously in sanding sugar and place on the baking sheets, spacing well apart. Sprinkle lightly with flaky salt if desired.
Bake one sheet at a time for 9 to 11 minutes, rotating halfway through, until the cookies are puffed, cracked on top, and just set around the edges.
Remove from the oven and gently press the tops to flatten slightly. Let cool on the pan for 5 minutes, then transfer to a rack.
These cookies are best slightly warm but keep beautifully for a few days in an airtight container. The dough can also be chilled or frozen if you want to bake them off later.