Fresh Ginger and Molasses Cookies
- Yield 32 pieces
- Prep 25 mins
- Cook 15 mins
Fresh ginger makes these spice-rich cookies truly addictive.
The dough is wet, so keep it in the refrigerator in between batches.
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon salt
- 1/2 cup vegetable shortening, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 teaspoons peeled and grated ginger
- 1/3 cup dark molasses
- 1 cup granulated sugar
- Combine flour, baking soda, cinnamon, ground cloves and salt in a medium bowl. Mix with a whisk and set aside.
- Combine shortening, butter and brown sugar in the bowl of a stand mixer. Mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add eggs one at a time, and mix well. Add ginger and molasses and mix on low speed for 1 minute.
- Using a rubber spatula, fold half of the flour mixture into the dough. After the flour is fully incorporated, fold in the rest of the flour mixture and continue folding until all the flour has been absorbed. Chill in the refrigerator at least 1 hour.
- Preheat the oven to 350F. Shape dough into 2-inch balls. Toss each in granulated sugar until evenly coated; place on baking sheets 3 inches apart and flatten each slightly.
- Bake for 15 to 18 minutes each. Cool on the baking sheet for 15 minutes. Store cookies in an airtight container for up to 3 days.
Recipe by Leslie Mackie, adapted from the Macrina Bakery & Cafe Cookbook.