RECIPE: Had a roll of these in the freezer, and baked them up. My favorite REC: Ginger Cookies

RECIPE:
S

sandi-in-hawaii

Well-known member
I LOOOVE these, and will never look for another molasses ginger chewy cookie!

I've been making these for a long time, and have tried a variety of ways of shaping them. I decided that the best is to roll the dough into a log, and make them a slice and bake cookie.

I used to roll them into little balls, but it was too messy, 'cause the dough would melt onto my hands. Then I used my tiniest little cookie scoop, but it was quite tedious, when making tons of little cookies.

Now, I just roll the dough into skinny logs, slice about 1/4" thick, roll the slices into the extra sugar, then bake.

Perfect, round, flat, chewy cookies. The BEST! Really!

Ginger Cookies

Makes about 8 dozen little cookies

3/4 cup butter

1 cup sugar

1 egg

1/4 cup light molasses

2 cups flour

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

Extra sugar, for rolling cookies in

Cream butter and sugar. Mix in egg and molasses. Sift remaining ingredients together, and add to butter mixture. Mix until just incorporated.

Divide the dough into fourths, and roll each portion into a log on a piece of waxed paper. Refrigerate until firm, at least 2 hours.

Preheat oven to 350 degrees (335º convect). Slice the logs into 1/4” slices. Roll each slice in the extra sugar.

Bake on lightly greased (or Silpat-lined) cookie sheet 8 to 10 minutes (or about 6 minutes for chewy cookies.) Let cookies rest on sheets for about 2 minutes, then remove to cooling racks to cool completely.

 
Good Sandi. These are on for the weekend. Do you have any preferences with regard to molasses?

The fancy or the other-than-fancy?

We don't have a denomination noted as 'light', so I'm wondering.

 
Hi Marg - the reference to "light" was from the original source of the recipe>>>

I've been using Brer Rabbit Full Flavor Molasses.

I looked up Brer Rabbit on the Web, and their molasses comes in the Brer Rabbit Full Flavor or the Blackstrap. I never use the blackstrap.

I've also used Grandma's Original Molasses. From their site:

"Grandma's Original Molasses (Gold Label) is the original, high purity, unprocessed cane juice without any sugar extraction. In manufacturing raw sugar, after the cane has been harvested and mashed, the raw juices are boiled to extract sugar. To produce table sugar, the manufacturer will further process raw sugar into refined sugar. The remaining syrup - after the sugar has been crystallized - is called first molasses. Grandma's Robust Molasses (Green Label) is a blend of first molasses. First molasses, a thick brown syrup, is then thinned with water and re-boiled so that more raw sugar can be extracted."

Not sure what "fancy" is, but I'm thinking that's probably the same as the Grandma's Original one. As long as it's not the blackstrap.

Hope you love the cookies as much as I do!

 
Thank you Sandi. I need to become more familiar with this. A fellow stopped me in a supermarket and

asked me which molasses his mother would have used to make beans.

Having never met him or his mother, I just guessed that it was not what we call Fancy. But now your info is making some sense.

Think I'll have to buy both at the same time.

 
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