These spicy, chewy, crackle topped ginger molasses cookies are just perfect with a glass of milk or cup of ginger tea. The fragrance as they are baking will have your neighbors in envy. As the spices meld, they even taste better a few days after they are made. The espresso powder gives the cookie a nice dark color and cuts the sweetness without any coffee taste. I have added finely chopped assorted types of raisins and toasted pecans to this recipe that add even more chew power to this great cookie. Add a vanilla icing if you like.
This recipe was inspired by King Arthur Flour's Cape Cod Soft molasses cookies.
COOKS NOTES: To grind the ginger, cut into small pieces and add to the bowl of a food processor together with 1/4 cup of this recipe's sugar, grind until fine. —Lorraine Fina Stevenski
2 1/4 cups
old fashioned rolled oats
candied ginger, finely ground in the food processor with 1/4 cup of this recipes sugar
Line 4 half sheet pans with parchment. In a large mixing bowl, whisk together the flour, oats, ground candied ginger, cinnamon, allspice, ground ginger, espresso powder, baking soda and salt. Set aside.
With a stand mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes.
On low speed add the flour mixture and beat just until a dough forms, about 1 minute. Add the pecans and raisins and beat just until mixed in. Refrigerate the dough for 1 hour to firm up.
Preheat the oven to 350 degrees. Add the turbinado or Demerara sugar to a small bowl. Form the dough with a 1 tablespoon cookie scoop into balls and then roll in the sugar mixture. Evenly space 8 to each cookie sheet and bake 2 sheets at a time for 10-14 minutes depending on how soft or crisp you like your cookies. Shorter bake time will make a softer cookie, longer a crisper cookie. Cool in the pan for 15 minutes or until firm. Cool completely before storage at room temperature covered in a cookie jar.