Ginger Molasses Cookies recipe

[Saviolo]

So, our video this week is a really delicious cookie recipe that has recently been repopularized by a big coffee chain *cough*starbucks*cough*. But it really is a delicious cookie, and if you bake them differently, you can sort of customize how they come out. My husband used to serve this in his restaurant in the winter months. If you cook them until they're just soft (as we did in this video), they will be crisp on the outside and still soft inside. You can, however, bake them just a few minutes longer (3 or 4), and they'll come out crunchy instead of chewy.

The crystalized/candied ginger is entirely optional in this recipe, but it is a really fantastic addition. They add a real bright gingery kick to the final flavour of the cookies. Also, this is a great recipe to make a large batch of, roll into balls, roll in sugar, then pop them into a great big ziplock bag in the freezer and whenever you want some cookies, just get out 4 or 5 and have fresh hot cookies whenever you want!

[MLAA]

1. These sound wonderful. Yum. Thanks for sharing.

[Siwsan]

2. I use a very similar recipe that appeared on the Brer Rabbit Molasses bottle

Only differences I can see is it uses shortening instead of butter, doesn't include candied ginger (although YUM!) and the dough is chilled before rolling into balls. It's my favorite cookie recipe.

[Saviolo]

3. The candied ginger,

While optional, really kicks this recipe up a lot. I prefer the flavour of butter to shortening in most cookies, but it works just fine!

As far as chilling, we frequently roll the dough into balls, roll them in sugar, then just freeze them for convenient small-batch on-demand cookies.