I am forever on the hunt for the perfect ginger-esque cookie. I buy them in coffee shops, I test them out at every new grocery store or market, I try friend’s mother’s and/or grandmother’s recipes, with and without molasses, crunchy or chewy. It can’t be too gingery but still needs a little heat. The closest to perfection that I have found in my search, was a little gem of a cookie called Ginger 3 Ways at Pacific Cookie Company in Santa Cruz, California. Little chunks of crystallized ginger in a perfectly chewy cookie dough. I have no idea how they do it, but this is my ode to that amazing cookie. I added molasses. I like the sweet yet mineral-like essence that it adds to the cookie. I went for an organic, unsulphured molasses rather than the blackstrap.
While testing this recipe out, I was fortunate enough to have a seasoned and talented baker in our home. This recipe reminds me watching my daughter giggle and play with her grandma, while sipping my coffee and munching on this cookie-all the while it was snowing outside.
Ginger molasses cookies…
preheat oven to 350 degrees
2 1/4 cup flour
2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp allspice
sift together and set aside
with a paddle mixer on low (or elbow grease), combine:
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup molasses
2 tsp shredded fresh ginger
then add the dry ingredients to the wet, combine
1/4 cup finely diced crystallized ginger
and mix until combined
roll dough into tbs balls, roll in sugar, place an inch apart on a baking sheet
bake 10 minutes (no more!), they will feel under baked initially, but when they cool they are amazing and chewy
eat together, toast to each other, and share!