Have you ever had a ginger molasses cookie from Starbucks and wondered how to make them at home? Well I have and a few weeks back I was on the hunt for a recipe that could closely replicate that yummy ginger taste. My search was over when I found that Sweetapolita my favorite fellow Canadian cake blogger had a Ginger molasses cookie recipe that she posted with crystallized ginger chips. I did not want to order some from Australia so I substituted the ginger chips for homemade crystallized ginger and it is very simple to make. You can also make and store these ginger pieces as well which is handy if ever craving a ginger cookie bake.
Crystallized Ginger
Items needed
Knife
Spoon, optional
Measuring cups
2/3 cup sugar plus more for coating
1/2 cup water
Airtight container
Directions
1. Peel the ginger you wish to crystallize. You can do this with a knife or by using the end of a spoon to scrape off the ginger's peel. Cut the ginger into slices, then chop the slices into chunks of your desired size. Measure out 1/2 cup of chopped ginger.
2. Put the sugar and water into a small saucepan and bring to a boil over medium heat. Stir in the ginger chunks and simmer for 20 minutes.
3. Pour the ginger chunks into a strainer to strain away the syrup. You can discard the syrup or use it for another purpose. Spread out the strained ginger on a flat surface to cool and dry.
4. Sprinkle the ginger chunks generously with sugar, then toss them gently to evenly coat all sides with sugar. You can then use the crystallized ginger chips or store them at room temperature in an airtight container for several months.
Ginger Molasses Cookies
{from Sweetapolita}
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup unsulphured molasses
1 large egg
3 1/2 ounces crystallized ginger
Granulated Sugar for coating
Directions:
Preheat oven to 375 F. Sift dry ingredients together, in medium-sized bowl, whisk, and set aside. In electric mixer fitted with paddle attachment (or you can use hand mixer), cream butter and brown sugar until light and fluffy (about 2 mins). Add egg and molasses and mix for another minute or so, until well-blended. Add dry ingredients to mixer and mix until well incorporated. With the mixer on the lowest setting, mix in ginger chips.
With a cookie scoop (or 2 spoons), make equal balls of dough (1″ ball yields small cookies, but I did 2″), then roll in granulated sugar. Place on cookie sheet with parchment paper or baking mat, approximately 2″ apart. Using the palm of your hand, gently flatten each ball slightly. Refrigerate sheets for approximately 15 minutes, then bake on middle rack (one sheet at a time works best), for 8-10 minutes. Be careful not to overbake, because they are meant to be chewy. Let cookies cool on sheet before gently removing to cooling rack. Makes approximately 18 med-large cookies (a la Starbucks), or 3 dozen small cookies.
Posts
