I lost a bet. And the consequence was that I had to make Molasses Ginger Cookies. Low stakes, I know. But I hate losing. My officemate’s wife recently had a baby. They wanted to be surprised by the gender, so we had an office pool betting on pink or blue. This officemate already had 2 boys, so I went pink. Well, I was wrong, and now I have a blog post about Molasses Ginger Cookies.
My sister is pregnant with their fourth baby. She has 3 sons, so I’m going to bet on blue this time, because the good L-rd knows I’m pretty bad at this guessing the gender stuff.
When I worked at DeLuscious Cookies + Milk, every holiday season we would sell ginger cookies, which were absolutely divine. They spread out flat, but retained some thickness, chewy and spicy all at the same time. While I managed quite a bit of duties at DeLuscious, I never actually baked there (ironic, I know), so I have no clue what the recipe was, and I’d never tell you if I did.
I found a recipe that sort of looked like the DeLuscious ginger cookies, so I thought I’d give it a try with one big change. Instead of using plain old sugar to coat the cookies, they used large granular sugar. The large granules give a satisfying crunch to the chewy middle. This recipe has all the autumn spices with the holiday time charm.
To be perfectly honest, I was sick today. I’ve been sick all weekend, which really stinks, because I’ve not been able to cuddle my son or my hubby in that much time. My husband actually made these cookies for me, and he did a hell of a job. In fact, he’s been cooking a lot lately ever since I started the Carbohydrate Addict’s Diet. I can’t have carbs or sugars during the day, but for dinner I can eat whatever I want in the space of any hour. He’s really been impressing me by making cauliflower rice and zoodles!
These cookies stack and ship beautifully. Also, you can coat it in whatever color you want. Just buy the appropriate colored sugar crystals. For this project we chose gold, though I do have some other cookies covered in pink to represent Team Pink.
Put this in your holiday cookie box, and pin the pic below!
- • 3/4 cup unsalted butter
- • 1 cup sugar
- • 1 large egg
- • 1/4 cup molasses
- • 2 cups flour
- • 2 tsp baking soda
- • 1/4 tsp cinnamon
- • 1/2 tsp ginger
- • 1/4 tsp cloves
- • 1/4 tsp nutmeg
- • 1/4 tsp allspice
- • large granulated sugar sprinkles (for rolling)
- Cream the butter and sugar.
- Add the egg and molasses.
- In a separate bowl whisk flour, baking soda, cinnamon, ginger, cloves, nutmeg and allspice.
- Add the dry mixture to the sugar mixture and mix until blended.
- Cover the dough and leave in the refrigerator for 30 minutes to an hour.
- Form or scoop balls the size of a small walnut. Roll in granulated sugar to coat.
- Place on parchment paper or silpat lined baking sheet 2" apart.
- Bake for 10-12 minutes.