Sometimes the title of a cookbook is just as good as the recipes inside, such as in the case of The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg. After all, as much as it’s great to be healthy, this is the season for indulgence.
And with this recipe, indulge I will!
Molasses Ginger Cookies
Divinely chewy in the center, crunchy around the edges, dark and gingery with a strong molasses flavor, these are a perfect cookie for the night before Christmas. Just be sure to leave some out for Santa.
makes 16 cookies
- Vegetable oil or butter for greasing the baking sheets (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/4 cup (lightly packed) dark brown sugar
- 1/4 cup dark molasses
- 1 large egg, at room temperature
1 Preheat the oven to 375°F. Line several baking sheets with parchment paper or lightly grease them with vegetable oil or butter.
2 Sift the flour, baking soda, all the spices, and salt together into a small bowl and set aside.
3 Cream the butter and both sugars together in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Scrape the bowl with a rubber spatula.
4 dd the molasses to the butter mixture and mix on medium speed until blended, 10 seconds. Scrape the bowl. Then add the egg and mix until it is incorporated, 10 seconds.
5 Add the flour mixture and blend on low speed for 15 seconds. Stop the mixer to scrape the bowl, and then blend until the dough is smooth, about 5 seconds more.
6 Drop the dough by heaping tablespoons 2 inches apart onto the prepared baking sheets. Bake the cookies until they are still slightly soft, 15 to 16 minutes. Let them cool completely on the baking sheets.