This recipe makes about 2 dozen delicious ginger molasses cookies — spicy, slightly soft cookies good with a light mousse, ice cream or fresh fruit. Also good dunked in farm-fresh milk as well as organic, freshly ground coffee.
| SIFT: | 2 cups unbleached, organic flour 1/2 tsp. baking soda 1/2 tsp. sea salt 2 tsp. ground organic cinnamon bark 1 tsp. ground organic ginger root |
| BEAT: | 1 large free-range egg 1 drop cinnamon bark essential oil 1/2 cup organic dark molasses 2 Tbls. freshly grated organic ginger root, peeled |
| CREAM: | 1/2 cup organic butter, softened 1/2 cup sugar — white, brown, rapadura or sucanat |
| COMBINE: | Butter mixture and egg mixture beating until fluffy |
| ADD: | Flour mixture gradually until well-blended |
| CHILL: | At least one hour; preferably overnight |
| FORM: | 1 inch balls between oiled palms until smooth and round |
| COAT: | Each ball with sugar (1/4 cup) in small bowl |
| PLACE: | Balls on greased cookie sheet 2 inches apart |
| BAKE: | At 350° in center of oven until rounded, crinkled and just beginning to color — about 12-14 minutes. Longer cooking will make them crisper. |
| REMOVE: | To wire rack to cool |
| STORE: | In a tightly covered container. The longer these are stored, the better the flavor — control yourselves or make a double batch. The ginger and cinnamon along with the sugar preserves them for months and months! |
Related posts:
1 Comment for "Lynn's Ginger Molasses Cookies"
Share your thoughts:
Comments from first-time posters will be held for moderation (but are appreciated). We value your privacy (you must be 18 or over to post). If your name is just keywords, your comment will be deleted.
To make a long dash (—), type three hyphens and our software will convert it.
You can use these HTML tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Diane Vigil
Comment posted on 05/15/08 @ 12:23 am
Thank you so much for this, Lynn. I tasted these cookies last Christmas, and I still remember … <grin>