Crystallized Ginger Molasses Cookies

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yields ~3 dozen cookies

The Bits and Bobs:

2 1/4 cups                         all-purpose flour

2 tsp                                 baking soda

2 tsp                                 ground cinnamon

1 tsp                                  ground ginger

1/2 tsp                              ground cloves

pinch                                 black pepper, fresh cracked preferred

3/4 tsp                              salt

12 tbsp                              unsalted butter, room temp

1 cup                                 brown sugar

1                                         egg

1/4 cup                              molasses

1 cup                                  crystallized ginger pieces, chopped

                                          sugar or turbinado sugar for rolling

The How-Tos:

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and the molasses and beat until just combined. 

In a separate bowl, whisk together the dry ingredients to evenly disburse the spices. Slowly add to the butter/molasses mixture, mixing until just incorporated. Add the chopped ginger and pulse until distributed throughout the dough.  Wrap the bowl tightly and allow to rest in the fridge for an hour or so. You are just looking for them to firm up a bit so they are easier to shape. 

After an hour, preheat the oven to 375*F and line your baking sheet(s) with parchment paper or a silpat. Pour the extra sugar/turbinado sugar to a bowl or small plate. Roll roughly a tablespoon of the dough between your hands, then press into the sugar, making sure to coat both sides. You should for each ball into a disc shape and line the baking sheet, leaving roughly 2 inches between cookies. 

Bake for 9-10 minutes or until the cookies' edges are firm and the centers are most of the way set. Allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack.