We moved from our tiny third floor apartment into our new little house the weekend after Thanksgiving. However, I've had little time to enjoy our new space, because since then I have been running around trying to keep up with all the craft shows we've attended and orders from our Etsy shop. All the while, trying to navigate around piles of boxes and miscellaneous objects. So while I really meant to post about these molasses ginger cookies last week, I'm only getting to them today, because the craziness that is my life at the moment.
Furniture still needs to be arranged and pictures hung, lets not even talk about my clothes all over everywhere, but I did manage to find time to fill our house with the smell of fresh baked cookies. Is there really any better way to break in a new oven, than to bake one of your favorite cookies? Next to chocolate chip, I'd have to say any ginger, molasses, or spice cookie would be one of my favorites.
This is my go to molasses cookie recipe that I've made countless times and while I could really eat these any time of the year, and do, they're always asked for during the holiday season and I really can't say no.
The outside is coated in coarse sugar and adds a bit of crunch and sweetness before you break into the soft middle that bursts with the flavor of molasses and spice. I love the big cracks and the smell they fill your home with. I always kick myself for not making a double batch because they get eaten so quickly, you should do yourself a favor and double it.
Every time I make these I change what kinds of flour I use or have on hand. I've made them with only all-purpose flour and I've used only whole wheat pastry flour and they turn out great every time. If you'll be serving them to a crowd who's not used to whole wheat flour, use the combination I've posted here and they'll never be able to tell the difference. You can also use granulated sugar to coat the outside, works just as well, but there won't be as much of a crunch.
If you happen to be in the Seattle area this Saturday (Dec. 11th), please come to the FAM show. I'll be there, along with some other really talented local artists selling for the holidays. We'll also be at the Crafty Wonderland show in Portland, OR (Dec. 11th & 12th), so if you're in the area you must make time to go, it's amazing. After this weekend, I'm going to relax a bit and take in all the festivities that I feel like I'm missing out on, this may include more cookie baking... I just can't help myself!
Molasses Ginger Cookies
Adapted from Big Fat Cookies
Adapted from Big Fat Cookies
makes 2 dozen
1 1/4 cup whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup unsulfured molasses
about 1/4 cup turbinado sugar or granular sugar
Preheat the oven to 350˚F making sure to position the rack to the middle. Lightly grease your baking sheets or line them with parchment paper.
In a medium bowl, sift together the flours, baking soda, salt, cinnamon, ginger, and cloves.
In a large bowl, beat the butter and brown sugar until smooth, about 1 minute. Stop the mixer and scrap the sides of the bowl if needed during mixing. Add in the egg and molasses and mix until well blended and an even light brown color. Slowly add in the flour mixture, mixing just to incorporate. The dough should be pretty stiff.
Spread the turbinado sugar on a plate or arge piece of wax paper. Roll heaping tablespoons full of dough in the palm of your hands to form a ball and roll in the sugar. Place on the prepared baking sheet and continue, spacing about 2 inches apart.
Bake the cookies until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 10-12 minutes. Let the cookies cool on the baking sheets for 5 minutes before removing them to a wire rack to cool completely.
Store cookies at room temperature in a tightly covered container for up to 4 days.