Triple Ginger Molasses Cookies Recipes

TRIPLE GINGER MOLASSES COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium-low speed until blended. Increase speed to medium and continue mixing until light and fluffy, 3-4 minutes. Scrape down sides of bowl with a spatula. Add egg and mix until fully incorporated.
• Add molasses and mix until blended. Add fresh ginger, ground spices, baking soda and salt, and mix on low speed until completely blended in. Scrape down sides of bowl with spatula. Add the flour and mix on low speed just until a few streaks of flour remain.
• Remove mixing bowl from stand mixer and add crystallized ginger (if using). Use your spatula to fold in the last bits of flour and to distribute the crystallized ginger throughout the dough. Do not overmix.
• Using a cookie scoop or a spoon, scoop the dough into 1 1/2 tbsp balls (approximately the size of a standard sized store-bought marshmallow) and place dough in tight rows onto a parchment covered baking sheet. Place dough balls in the fridge for at least 30 minutes to firm up, but preferrably overnight (cover with a cloth or with plastic wrap to keep from drying out).
• Directly prior to baking, position oven rack in center of oven and preheat to 350°F (177°C, Gas Mark 4). Place a piece of parchment on a standard half sheet baking pan. Roll the dough balls in granulated sugar, covering thoroughly. Store sugar-coated dough balls in fridge until ready to bake to keep dough chilled. Evenly space 8 balls of sugar-covered dough onto the parchment lined sheet. (I do two rows of 3, plus 2 in the center).
• Bake each sheet for 13 minutes. This will result in a cookie that is chewy, still moist, and slowly bends rather than snaps. If you prefer a crisper, crunchier cookie, increase baking time by a minute or two. Remove from oven and let cool on pan for one minute.
• After one minute, carefully transfer cookies to a cooling rack. Cookies last over a week in an airtight container on the counter (we ate them all in that time; I'm sure they'd last longer) or for months sealed well and placed in the freezer.

TRIPLE GINGER COOKIES

Steps:

• In medium bowl, whisk the flour, baking soda, spices, salt and chopped candied ginger. (Use your fingers, if necessary, to un-clump the candied ginger.)
• In a large bowl cream the butter and sugar until fluffy. Beat in egg then molasses and fresh ginger.
• Add dry ingredients to wet and stir to combine. Chill for 30 min (or overnight).
• Preheat oven to 350 F. Line baking sheets with parchment paper.
• Roll dough into tablespoon sized balls and roll each ball in sugar.
• Place 2" apart on the baking sheet and bake for about 12 minutes or until puffed and cracked on top.
• Cool on the pan for a few minutes then remove to a wire rack.

CHEWY TRIPLE GINGER COOKIES

Steps:

• heat oven to 350
• combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
• cream brown sugar, shortening and butter until fluffy.
• add eggs molasses and beat until blended.
• add flour mixture just until blended.
• gently stir in crystalized ginger and fresh ginger.
• cover and refrigerate dough for 1 hour.
• shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
• bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.