Ginger molasses cookies…

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

then add:

1/4 cup molasses

1 egg

2 tsp shredded fresh ginger

then add the dry ingredients to the wet, combine

then add:

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!

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