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! |
1 Comment for "Lynn’s Ginger Molasses Cookies"
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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>