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Double Ginger Molasses Cookies Recipe

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This recipe for Double Ginger Molasses Cookies is from Stephanie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
185 grams (3/4 cup) butter, softened

170.2 grams (1 cup) packed brown sugar

1 large egg

9.86 grams (2 teaspoons) water or some other complementary liquid (I would use coffee)

70 grams (1/4 cup) unsulfured molasses

5.62 grams (2 teaspoons) ground ginger

1.38 grams (1/2 teaspoon) ground cardamom

.69 grams (1/4 teaspoon) ground cinnamon

.69 grams (1/4 teaspoon) ground cloves

120 grams (1 cup) all- purpose flour

130 grams (1 cup) whole wheat flour

22 grams (2 teaspoons) baking soda

2.325 grams (1/4 teaspoon) coarse salt

234 grams (½ cups) crystallized ginger
Directions:
Directions:
1. Preheat oven to 375° F. Line Baking sheets with parchment paper.

2. In a large bowl, cream together butter and sugar until fluffy. Beat in egg,
molasses, ginger, cardamom, cinnamon and cloves.

3. In a small bowl, mix together flours, baking soda and salt. Add flour mixture to wet
Ingredients and stir until just incorporated. (The dough might seem wet.) Stir in
the crystallized ginger.

4. Pour the sugar into a small bowl. Using a cookie scoop, scoop balls of dough and
drop in the sugar. Roll each ball in the sugar to fully coat, then place on baking
sheet. Repeat with remaining dough.

5. Bake for 10-12 minutes.
Personal Notes:
Personal Notes:
Try refrigerating the dough for an hour to make it easier to handle.

 

 

 

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