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!
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.
- 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
So the batter is this really beautiful brown color. Even before it’s blended. These are the wet ingredients.
Now mix the dry ingredients in.
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.
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.
Just look at that gooeyness. Pretend I’m feeding it through the computer.
They stack up quite nicely too. Too bad that column quickly reduces in height once these babies are put out to serve.