Flour’s GIANT Soft & Chewy Ginger Molasses Cookies

I love ginger, gingerbread, gingersnaps, and especially extra large, chewy, soft, ginger molasses cookies. Flour bakery has one of the best ginger molasses cookie recipes I’ve ever made. So if you don’t live in Boston and can’t get to Joanne’s awesome treats, make it yourself!

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What I love about these cookies is that they are GINORMOUS. She says to scoop 1/4 cup balls of the dough, which makes about a 4 inch cookie. Think about it, a nice 4 inch soft and chewy cookie laden with delicious ginger cinnamon spices. Take it down with a nice hot apple cider or an herbal tea if you want to balance out the sweetness of the cookie.

Enough talking about it, here’s the recipe.

Flour’s Ginger Molasses Cookies

Yield:  16 four inch cookiesFrom Flour by Joanne Cheng

Note:  This recipe requires refrigeration of the dough for at least 3-4 hours or overnight.

Ingredients

  • ¾ cup unsalted butter, melted and cooled
  • 1 cup packed light brown sugar
  • ¼ cup unsulphured dark molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ tsp ground cloves
  • Small bowl of granulated sugar for coating
Directions

  1. In the bowl of a stand mixer or with a handheld mixer, mix together butter, brown sugar, molasses, and egg on low speed for about 20 seconds, until well combined.
  2. In a separate medium bowl, stir together flour, baking soda, ginger, cinnamon, salt, and cloves until well mixed. Add flour mixture to the butter sugar mixture and stir until ingredients are completely incorporated and evenly mixed.
  3. Put mixture in airtight container and refrigerate for 3-4 hours or overnight for best results.
  4. When ready to bake, preheat oven to 350 degrees and place wire rack in center of oven.
  5. Scoop ¼ cup balls of the dough and roll it in the bowl of granulated sugar. Coat completely. Place coated balls on baking sheet prepared with parchment paper about 2 inches apart.
  6. Bake for 16-18 minutes until cookies are crackly on top and just barely firm.
  7. Let cool on baking sheet for 5-10 minutes then transfer cookies to wire rack to cool completely.
  8. Store in airtight container. Can be stored at room temperature for up to 3 days. Dough can be stored in the refrigerator for up to 1 week.

So the batter is this really beautiful brown color. Even before it’s blended. These are the wet ingredients.

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Now mix the dry ingredients in.

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This dough really should be refrigerated as indicated. I’m sure you can bake it without refrigeration, but it’s a soupy dough if you don’t let it sit and firm. Plus the flavors all take a while to meld together.

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Let the cookies cool on a wire rack. Try not to eat them! Who am I to talk though, you can’t see it in the photo, but I definitely took a chunk out of one of these when it was still warm. It’s delicious either way.

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Just look at that gooeyness. Pretend I’m feeding it through the computer.

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They stack up quite nicely too. Too bad that column quickly reduces in height once these babies are put out to serve.

Ginger-JOY!

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5 thoughts on “Flour’s GIANT Soft & Chewy Ginger Molasses Cookies

  1. Pingback: Cookies Overdue | madspise

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