sugar & spice

Friday started a four day weekend for myself and what better way to kick it off then to do a little baking.  I was looking for something tasty that would withstand my train ride to Boston that afternoon so the obvious choice for me was cookies.  But what kind of cookies? Deciding on just one type is always the hardest part.  After perusing some of my cookbooks I came across a recipe for Ginger Molasses Cookies via Flour in Boston that my sister had given me for a gift.  If you haven't heard of this bakery, or the cookbook either for that matter, I highly recommend it.  Delicious recipes and informative instructions make for a fool proof dish.

This recipe calls for dark molasses and light brown sugar...I had regular molasses and dark brown sugar.  I considered this to be an even trade and the cookies still came out fabulous!

Combine 1 c light brown sugar, 1 egg, 1/4 c dark molasses and 11/2 sticks (cooled) melted unsalted butter in a stand mixer fitted with the paddle attachment and mix until combined, about 20 seconds.

In a separate bowl add 2 c flour, 1 tsp baking soda, 1 tsp ground ginger, 1/2 tsp cinnamon, 1/2 tsp kosher salt,  and 1/4 tsp ground cloves.  Mix well. 

Add the dry ingredients to the butter-sugar mixture and combine only until fully incorporated.  It should be a wet, sticky dough.  Make sure you don't over mix! 

NOTE: It is best to let this dough refrigerate overnight, or at least 3-4 hours, in an airtight container before baking.  I only had a few hours so mine sat just over 2 and they still came out soft and chewy!

After your dough has set, take 1/4 c size balls and roll them in granulated sugar before placing them on an ungreased cookie sheet. This gives the cookies a wonderful sweet layer on top of all that that gingery goodness.

Bake the cookies for about 16-18 minutes at 350 degrees on the center rack of your oven.  They are done when they start to crackle on top and look as though they would be firm to the touch. Let them cool on the cookie sheet set on wire cooling racks for 15 minutes before transferring the cookies to the racks. The recipe yields 16 cookies so they will be good size.  If you'd like smaller ones just be sure you adjust the cooking time accordingly (aka watch them like a hawk in the oven and wait for the crackling!)

These were so simple yet so flavorful.  The granulated sugar made for a great presentation and added hint of sweetness to these moist, chewy cookies.  I'll definitely be making these again!

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