ginger-molasses cookies by nyt cooking
Want a cookie, but looking for a more grown up flavor profile? Look no further. This cookie is a fall cookie dream.
things to note:
I am horrible at measuring spices. I really have to have a high desire for perfection to want to get out a teaspoon. I eye ball all my spices. This is not just a this recipe thing, this is an overall baking thing for me. I live by the motto that a recipe should be strong enough to withstand 1/8 teaspoon more or less on a recipe. If it doesn’t, it was way too delicate for me.
I opted for refrigerating the dough overnight, because I started at 9:30pm at night. I find that when a recipe would like you to “roll” it in an ingredient before baking, it helps to get the butter chilled. If not, I find that I end up with butter hands.
Although not specifically called for, I used a cookie scoop. I find the less handling of the dough is just easier. If I am really on my game, I would put the cookie scoop in the fridge with the dough for the 30 min chill.
ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground allspice
1 ½ cups unsalted butter, at room temperature
¾ cup molasses
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup Demerara or coarse sugar, for rolling
Click here for the full NYT Cooking recipe for Giner-Molasses Cookies.
Would I make it again?
Yeah.
These are not my favorite cookie, but they are a great option that is different with a great profile.
