This recipe is a real winner! Leave some out and freeze the rest. Take them out as needed to thaw!I
I apologize for not knowing the source of this recipe.
#cook #withme #stayhome #cookies
MOLASSES GINGER COOKIES
2 cups plus 2 Tbsps all purpose flour
1 1/2 tsps ground ginger
1 tsp baking soda
3/4 tsp kosher salt
2 sticks, 1 cup, unsalted butter, room temp
1 1/2 cups granulated sugar
1 large egg plus 1 egg yolk
2 Tbsps finely chopped crystallized ginger
1 tsp fresh grated gingerroot
1/3 cup unsulphured molasses
1 cup coarse sanding sugar
Preheat oven to 350 degrees F.
In a medium bowl whisk together flour, ginger, soda and salt.
In a stand mixer start beating the butter and add sugar slowly. Cream mixture until light and fluffy. Be sure to scrape down bowl periodically.
Add crystallized ginger and fresh ginger.
Then start adding the dry ingredients alternately with the molasses in 3 additions. Beginning and ending with the flour.
Chill for at least 1 hour.
Roll into balls and sprinkle or roll in the coarse sugar. Transfer to a parchment lined baking sheet and bake.
Rotate baking sheets half way through baking. Bake until cookies edges are dark golden brown and centers look done. About 10-12 minutes.
let cool 5 minutes on baking sheet then transfer to a cooling rack.
Original of the video here
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Video Transcription
[Music]hi guys and welcome to my kitchen it waspretty much cookies for breakfast andwhy not because we can do whatever wewant in our houses rightso anyways these cookies are a reallygreat recipethey are molasses and ginger they arenice and crispy on the outside and softand chewy on the inside so that’ssomething that you’re into check themout they also have three forms of gingerin there Brown crystallized and gradedso these are pretty fabulous anyway thisis my second one so whateversuper-good happy baking y’all okay let’sget going herein our bowl we have two cups plus twotablespoons of all-purpose flour andwe’re adding one and a half teaspoonsground ginger 1 teaspoon baking soda andthree quarters of a teaspoon kosher saltand now we’re going to take one wholeegg plus one egg yolk[Music]now we’re going to finely chopped 2tablespoons of crystallized ginger andnow I’m taking the ginger for my freezerand we’re going to finely grate 1teaspoon of this I like to use amicroplane if you don’t have one you canuse any small grater and next we’regoing to measure 1/3 cup unsaltedmolassesand now we’re going to take two sticksof unsalted butter at room temperatureand we’re going to start the creamingprocess with one and a half cups ofgranulated sugarbe sure to scrape down the sides of yourbowlnow we’re going to add the egg I’m goingto turn the speed down and just gentlymix that together now our gingerand next we’re going to start adding thedry ingredients alternately with themolasses and whenever we’re working withdry ingredients and a wet ingredient inthe dough we always like to begin andend with the flour or the dryingredients that’s just a really goodrule of thumb to remember[Music][Applause]okay when the dough is completely mixedyou are going to put it in therefrigerator for about an hour to letthe dough get nice and firm so you canroll it into balls you’re also going towant to preheat that oven to 350[Music][Applause]okay the next step we take a a sandingsugar or a coarse sugar and the recipesays to roll the balls and the sugar nowI did this I kind of felt that thecookies were too sweet because I rolledit all around I would recommend possiblysprinkling it on top or just lightlyrolling it because when I rolled Irolled them pretty heavy but maybe youlike a sweeter cookie so just playaround with thatnow the recipe says parchment-lined Idid it without and they work just fineand there they aredee-licious enjoy guys