Ginger Molasses Cookies

Yield: 30 cookies
Time: 2 hours

275 g flour
1 tbsp ginger powder
30 g minced candied-ginger
1 tsp baking soda (Natron)
¾ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
165 g butter
200 g sugar
1 ea egg (L)
1 tbsp water
60 ml molasses
sugar (for coating cookies)

Directions

Preheat oven to 175°C (350°F)

Mix flour, ginger powder, baking soda, cinnamon, cloves and salt together in a bowl and set aside.

In a stand mixer at medium-low speed, cream butter and sugar together thoroughly.  Add egg + water and mix until fully incorporated. Mix in molasses thoroughly.  Add minced candied-ginger.  Scrape down the sides of the mixer bowl.  At low speed, slowly add the flour mixture and mix until just incorporated. Remove dough from bowl onto a sheet of plastic film and press into a disc.  Completely wrap with plastic film and refrigerate for at least an hour (overnight is even better).  In the meantime, line one or more baking sheets with parchment paper.

Once chilled, remove the film and form balls from the dough.  For the yield noted above, the dough balls should be about the size of a ping-pong ball.  A portioning scoop works well for ensuring uniformity.  Roll each dough-ball in the extra sugar and place them on the parchment-lined baking sheet. To avoid cookies “fusing” together while baking, space them about 6-8 cm (2½ – 3″) apart.  Bake for 8-10 minutes.  Allow cookies to cool for 2-3 minutes before removing from baking sheet to a cooling rack.

Chef’s Notes

I really like ginger, but not everyone may feel the same. You can safely omit the candied ginger and reduce the powdered ginger to 2 tsp. and still have a tasty cookie.