ISO: chewy ginger molasses crinkle top type cookies on the spicy side…

M

mariadnoca

Moderator
Well, that was a mouthful.

“My girl’s” are having our holiday cookie baking day soon (12/21) and one of them has been on a years long quest to find her ideal recipe of the above cookie. I love the smell of gingerbread, but not actually fond of eating It. So I’m no help, but told her I’d ask all of you. (You’re in it to win it now, lol!) She is a persnickety one as you might’ve already guessed 😁. (She’s also is a fabulous cake decorator and has done several speciality and wedding cakes for friends, I told her she got that baking gene from me, lol.)

This is my friend’s daughters that I’ve known since she moved here when we were in high school. So I’ve known the girls since they were born and though her mother is a fabulous cook, she doesn’t bake at all and two girls not growing up making holiday cookies was sacrilegious to me. So, I always went over and had a cookie baking day with them every Christmas. It kind of fell by the wayside when they became adults and were out living on their own, but I nudged them a couple years ago and they excitedly revived it. We do it at one of their houses now. I still haven’t figured out what I plan to make with them, but that cookie is her Holy Grail and if anybody has any idea for a recipe, it’s likely somebody here! 😁😁😁
 
I’m not a fan either, so I’ll just post what I find. Depending on your time & inclination, you could make up a “cookie quiz box” like I made for my friend who loves sugar cookies. I asked our group for their favorite sugar cookies, scaled down the ingredients, made 4 recipes (6 cookies each) and packaged each. I numbered each container and mailed out the batch to her (she lives by you in Los Gatos). Her and hubby invited friends and they had a tasting/scoring party. Seriously…spreadsheet and all.

I’ll post as I search so I don’t lose my text.

Here’s what I found: Cooks IIllustrated

 
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This one appears to be the spiciest (per the comments)
New York Times Chewy Gingerbread

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In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.

Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.

Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.

Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.

Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.

Marilyn’s Notes: lots of comments about using a deep saucepan to brown the butter because the ginger will Splatter when added.

Also chilling is necessary!
 
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Did you see the new New York Times cookie recipe for Dark n’ Stormy cookies? It has the usual spices plus cayenne pepper but apparently it’s not enough to make them spicy hot but just add to the gingerbread spice. I bought limes, especially to make them.

Gift link Here
 
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