mary ann or ginger
molasses cookies
with plenty of homey charm and a touch of sparkly glamour, who says you have to choose? boop-boop-a-doop!
Bakery, sandwich shop, a grocery store counter when I’m feeling peckish — if ginger molasses is one of the options, I’m choosing it every time (and have since I was a kid).
At long last, I’ve conquered that perfect bakery-store soft-crunchy with ample spice and the right balance of sweet to complement the smoky depth of the molasses. The keys to this recipes success? A combination of ground and fresh ginger, a generous roll in large-grained sugar, and a slight under-bake (allowing them to finish on the pan as they cool).
products helpful in making this treat
kitchen scale
good all-purpose flour
unsulfured molasses
medium cookie scoop
half sheet parchment paper
half sheet pans
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mary ann or ginger
molasses cookies
makes about 16
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INGREDIENTS
2 + 1/4 cups (293g) good all-purpose flour
2 teaspoons baking soda
1 + 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1/2 cup (96grams) vegetable shortening
1/4 cup salted butter, room temperature
3/4 cup granulated sugar
1/4 cup (80grams) unsulfured molasses
1 tablespoon ginger paste or 1-2 teaspoons finely grated fresh ginger
1 egg, room temperature
1 teaspoon good-quality pure vanilla extract
Turbinado sugar for rolling
INstructionS
In a medium-large bowl, whisk the dry ingredients thoroughly and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream shortening, butter and sugar until fluffy and lightened in color, scraping the bowl and paddle as needed.
Blend in molasses and ginger paste on low until mostly combined, followed by the egg and vanilla, mixing until completely smooth.
Add the flour mixture in two portions and mix on lowest setting until just incorporated. Give bowl and paddle a final scrape, then mix on medium for 20-30 seconds. (You won’t see a solid dough form so much as you’ll see this sticky dough become more fluffy.)
Scoop the dough out onto a length of plastic wrap, shape into a flattened ball, wrap it tightly, and refrigerate for 1 full hour or longer.
Preheat the oven to 325° with the rack set in the center. Line two baking sheets with parchment paper, and pour about 1/4 cup of turbinado sugar into a shallow bowl.
Scoop chilled dough using a #24 portion scoop (~3 tablespoons), roll in turbinado sugar, and place 3 inches apart onto the lined baking sheet.
Bake for 12-13 minutes (time will vary based on how chilled they are). Start checking at 11 minutes to avoid overbaking — you want to see them puffy and very crackled on top, with set edges and a just-dry surface (though still visibly moist in the crevices).
Remove from the oven and allow cookies to cool on the pan for 5 minutes before transferring to wire racks to cool completely.