Monday, November 7, 2011

G is for Ginger Molasses cookie.

If I was scoring redeemable value for these tasty treats, it would probably be in negative numbers. I wish I could say they are good for you in some way, but they just AINT. I will attempt to make them next time with part chia gel, but since I'd never made these cookies before I wanted to know what they should taste like before experimenting. Cookie experiments is the kind of science I'm in to.
Perhaps if you have a big healthy salad and teach some blind kids to read you can indulge in one of these delightful suckers. I just wanted to make them so I did. So there. No good reason besides I like cooking cookies.
Everyone is different, but when it comes to cookies I'm a chewy gal all the way. It is a rare occasion I hope for a crunchy cookie, almost always longing for a soft bite that slowly dissolves in my mouth. These chewy spice filled rounds were perfect. Soft, full of ginger and molasses flavor with a nice subtle crunch from the sugar on top. They were easy to make, just took a bit of time. Actually I made one batch the first night and then one batch two nights later. The dough held up great, just make sure you seal it tightly. I think the pictures express enough, no need to ramble too much about how delicious sugar, butter, ginger and molasses are. They are FREAKIN cookie-tastic and I want some right now. These would be a great treat to bring to a holiday party ie not a good idea for a night alone watching repeats of the Vampire Diaries (That is not me, it is some other crazy person...). Hope you enjoy these as much as I did, make sure to share. I did. Mostly.
Step One butter and sugar
Sticky Dough, needs refrigeration

Cold Dough, ready to be balled up
Ginger Molasses Cookies
Flat out taken from Orangette

If you can wait these puppies are twice as good the next day. Something magical happens if you let them rest a night. Trust me, the flavors develop so do your best to eat these the next day. 
The Goods: Makes about 22 cookies
2 1/4 cups unbleached all purpose flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground cloves
1 tsp salt
1/2 cup vegetable shortening, room temperature (try to buy non-trans fat brand like Spectrum)
6 Tbs unsalted butter, room temperature
1 1/2 cups light brown sugar
2 eggs
2 tsp fresh ginger, peeled and grated
1/3 cup molasses
1/2 cup granulated sugar (such as unrefined cane sugar)

The Deal: 
1. In a medium bowl combine the flour, baking soda, cinnamon, ground cloves, and salt and mix with a whisk to evenly blend. Set aside.

2. In a large mixing bowl with electric mixers, cream shortnening, butter, and brown sugar until smooth and pale in color. Add the eggs one at a time, mixing until incorporated and scraping down the sides of the bowl between each addition. Add the ginger and molasses, and mix to blend well. Scrape down the sides of the bowl again.

3. Using a rubber spatula, fold half of the flour mixture into the wet mixture. After the first half is incorporated, add the remaining flour and continue folding gently until all of the flour has been absorbed. Scrape down the sides of the bowl, cover it with plastic wrap and place in the fridge for at least two hours. You CANNOT skip this step, the dough will be way too sticky without chilling.

At this point the dough can hold for up to 4 days

4. Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper or a silicone liner. Pour the granulated sugar into a pie pan or shallow bowl.

5. When dough is solid and cool enough to handle without horrible sticking, scoop it out of the bowl and roll it into balls a scant 2 inches in diameter. Toss each ball gently in the sugar, and then place them on the baking sheet (about 6-8 per sheet), leaving 3 inches between each ball. Bake cookies on the center rack of oven for 15-17 minutes, until golden brown and slightly puffed. Let cool on baking sheet for 15 minutes before transferring to a rack. Repeat with two more sheets.

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