Triple molasses cookie.
I rarely bake sweet foods. I’m all all about savory, spicy real wholesome food. I feel in a way lucky I never had a sweet tooth even as a child and didn’t crave for cookies or candies. Having said that I started baking after i married my husband and had kids, and enjoy baking for friends, family during the holiday season. One of the favorites is these triple molasses cooking. Usually only ground ginger is used in ginger molasses cookie recipe, this recipe employs not one but 3 forms of ginger for maximum ginger impact, fresh, ground and crystalline. If you like a strong ginger flavor this cookie is for you.
| Ingredients 150 gms unsalted butter 1 large egg 200 gms all purpose flour 11/2 teaspoon baking soda 1/2 teaspoon sea salt 3/4 teaspoon ground cinnamon 2 teaspoon ground cloves 2 inch piece fresh ginger grated or minced 50 grams crystalline ginger 125 gms raw sugar 3 tablespoons blackstrap molasses for strong flavor or use light molasses 2 tablespoons sugar for rolling |
In a bowl mix flour ground spices, sea salt, crystalline ginger, baking soda and set aside.
In a small pan melt the butter and bring it up-to a boil. Lower the heat and let it bubble off the water. Heat only till the it stops bubbling. Going beyond will turn it into ghee or brown butter.
Let it cool slightly. In a separate bowl add the sugar and melted butter and whisk until smooth and creamy. Add the egg only after the butter is cooled to room temperature while whisking to prevent the egg from cooking. Beat further till soft and creamy. Add the molasses and mix till well incorporated.
Add the dry ingredients and mix well.
Cover and Rest the dough in the refrigerator for at least an hour.
Take the quantity needed, divide and roll into small balls. Roll them gently into the sugar and bake in a 350F oven for 7-8 minutes for chewy cookies and up-to 10 minutes for crispy cookies.
Whole dough makes about 30 cookies.
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