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Prep time
30 minutes
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Cook time
15 minutes
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Makes
32
Author Notes
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
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Ingredients
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2 1/4 cups
all-purpose flour
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1/3 cup
old fashioned rolled oats
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1/2 cup
candied ginger, finely ground in the food processor with 1/4 cup of this recipes sugar
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1 teaspoon
ground cinnamon
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1/2 teaspoon
ground allspice
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1/2 teaspoon
ground ginger
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1/2 teaspoon
espresso powder
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2 teaspoons
baking soda
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1/2 teaspoon
kosher salt
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3/4 cup
unsalted butter, softened, 1- 1/2 sticks
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1 cup
granulated sugar, divided
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1
large egg
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1/3 cup
molasses
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1 teaspoon
pure vanilla extract
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1/2 cup
coarsely chopped toasted pecans
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1/4 cup
coarsely chopped raisins
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TOPPING:
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1/2 cup
turbinado or Demerara sugar
Directions
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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.
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With a stand mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes.
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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.
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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.
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