Baking Classics
The Technique
Fresh Ginger-Molasses Cookies
Fresh Ginger-Molasses Cookies are a sophisticated cookie comparable to a crinkle cookie in texture with a mild spice flavor like a Biscoff. Serve them with coffee, egg nog & milk punch or create a lovely collection of cookies by accompanying them with Gingerbread Snowballs & Chocolate-Gingerbread Thumbprints to give as a gift. This particular dough is extremely sticky. Flour the work surface & pastry pin well while rolling the dough & place it into the freezer for 5 to 10 minutes to re-firm during the cutting process. However do not be tempted to add additional flour to the formula. The cookies bake beautifully with a crisp edges once cool from the oven with soft, chewy centers. Expect them to soften further over time. Learn how to make this delightful cookie to serve & share during holiday festivities.
Fresh Ginger-Molasses Cookies
makes 4 dozen
1 cup dark brown sugar
1/2 cup butter
1 egg
2 tsp freshly grated ginger
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 cup molasses
Granulated sugar
Cream the brown sugar & the butter in the bowl of an electric stand mixer on Medium speed until light & airy, about 4 minutes. Add the egg & the ginger. Blend until the yellow disappears. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Whisk together the flour, the cinnamon, the soda & the salt in a small bowl. Add to the butter mixture & blend on Low speed 8 seconds. Stop the mixer & add the molasses. Mix on Low speed just until the flour is blended into the dough. Sprinkle the dough generously with additional flour & turn out onto a heavily floured surface. Shape the dough into a disc; wrap with plastic. Chill 2 hours or up to 2 days.
Preheat the oven to 350 degrees. Working with small potions of dough, to an 1/8-inch thickness on a heavily floured surface. Cut squares from the dough with a 3-inch cookie cutter; slice in half to create 3 x 1 1/2-inch rectangles. Place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & chill it briefly in the freezer to re-firm, if necessary. Sprinkle the dough tops with granulated sugar. Bake 11 to 13 minutes or until puffed & set. The edges will appear slightly darker in color. Sprinkle the cookies with additional granulated sugar. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Fresh Ginger-Molasses Cookies
The first step to handcrafting something stellar is to begin with quality ingredients. The rest comes down to utilizing the proper procedure & not cutting corners. Rolled Cookies refer to a specific cookie style. Blend the dough, roll it out & cut the shapes. Leavening affects the final shape of the cookies & expect this particular formula to spread quite a bit during the baking process. Leave plenty of room between the cut portions on the top & around the sides.
The Technique
From quality ingredients that are measured properly to blending & portioning them just so, you can create a batch of cookies that replicate those from a fine bakeshop. With a few pointers, you’ll be well on your way to baking pan after pan of irresistible cookies & know you’ve created something a little more wholesome. It’s important to first read over a recipe before jumping right in or you may find yourself in a bind. Toasting nuts, blending items ahead of time & measuring ingredients well before needed always makes the process more manageable. Make certain ingredients are the proper temperature before beginning as well. Here’s what you should know.
No. 1
The Cookie Blending Procedure
Cream the brown sugar & the butter in the bowl of an electric stand mixer on Medium speed until light & airy, about 4 minutes.
1a
Add the egg & the ginger.
1b
Blend until the yellow disappears. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula.
1c
Whisk together the flour, the cinnamon, the soda & the salt in a small bowl. Add to the butter mixture & blend on Low speed 8 seconds.
1d
Stop the mixer & add the molasses.
1e
Mix on Low speed just until the flour is blended into the dough.
No. 2
The Dough
Sprinkle the dough generously with additional flour & turn out onto a heavily floured surface.
2a
Sprinkle the dough with flour once again.
2b
Shape the dough into a disc; wrap with plastic. Chill 2 hours or up to 2 days.
No. 3
The Portioning
Preheat the oven to 350 degrees. Working with small potions of dough, to an 1/8-inch thickness on a heavily floured surface. Cut squares from the dough with a 3-inch cookie cutter; slice in half to create 3 x 1 1/2-inch rectangles.
3a
Place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & chill it briefly in the freezer to re-firm, if necessary.
3b
Sprinkle the dough tops with granulated sugar.
No. 4
The Baking
Bake 11 to 13 minutes or until puffed & set. The edges will appear slightly darker in color. Sprinkle the cookies with additional granulated sugar. Cool completely.
No. 5
The Fresh Ginger-Molasses Cookies
Although homemade cookies taste the very best just after they are baked, this particular recipe may be frozen in zip-top freezer bags up to 3 weeks. Be certain to include them in your cookie recipe collection to use during the Christmas holidays & all throughout the year.
The Tune
“The Christmas Song” Aretha Franklin
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