During my recent trip to Minnesota, my mom asked if I would make some molasses ginger cookies. She had torn the recipe out of a Redbook Magazine in 2006, I would say it was time to try it out.
I have not made cookies for many years. I quickly saw there was a learning curve here for me.
The recipe claimed to make 14 large cookies (putting 1/4 cup scoops of dough 3″ apart on the cookie sheet.) Wow – Really? I decided we certainly didn’t need large cookies, so I went about putting spoonfuls on the cookie sheet, looking for a much smaller cookie.
This dough was very thick, but I expected it to warm up, and flatten out as they cooked and I could get a crispy crunch when you took a bite, with chewy cookie inside. Nope! That didn’t happen at all. I ended up with cookies that looked like this:
They weren’t flat enough for me and there was no crunch. On the next cookie sheet, I flattened the cookies a bit with a fork. Nope, still not flat enough. Off to the cupboard I went and pulled out a glass, a shallow bowl for some sugar and the butter dish. It was time to press the cookies flat BEFORE I put them into the oven.
That did the trick, they were now flat, but I never worked out how to get that crunch out of them. oh well…
You can see how different each batch came out of the oven.
My mom liked the cookies, so I am glad that I made them. I baked 3 sheets with 16 cookies on each and I had a few on another sheet in the end. These are a dark, strong molasses cookie.
Molasses Ginger Cookies
- 2 3/4 cup flour
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 sticks soft butter
- 3/4 cup packed brown sugar
- 1 egg
- 3/4 cup molasses
- white sugar to sprinkle on top
Wisk together flour, ginger, cinnamon, baking soda and salt.
Beat butter and brown sugar, then add egg and molasses.
Add half of the flour mixture to the butter & brown sugar mixture and mix in well before adding the last half.
The original recipe said to use a parchment lined cookie sheet, dropping 1/4 cup of the cookie dough 3″ apart. I managed to get 16 cookies on one cookie sheet. I dropped a regular dessert spoon full of cookie dough on the cookie sheet. Then I flattened the cookies using a drinking glass – just butter the bottom of the glass and dip it in sugar, then press the ball of dough flat. Now bake.
350F/180C for approximately 12 minutes.
Now, I will look for a good ginger snap cookie recipe. Do any of you have one that you like?