Happy Memorial Day Weekend! Otherwise known as the unofficial start to summer! And while the weather will definitely be getting hotter (especially here in the Midwest), there are still plenty of reasons to turn on the oven. These gorgeous, insanely delicious, deeply satisfying Ginger Molasses Crinkle Cookies w/ Candied Ginger would be one of them! But before I go on any further, there are two things I want to share with you. First, in a significant departure from my other posts, this one will have only two photos. You might wonder if this will this be a trend going forward. It won't necessarily be a trend but this two or three photo post might be one you will see again. And second, if this recipe looks very similar to the Molasses Crinkle Cookies w/ Brown Butter Icing already on the blog, you would be right. But this cookie is slightly different (and maybe even better) than that one.
When I was up in Door County last month, I bought a ginger cookie from Cultured that I absolutely loved. While I loved everything about that cookie, from the flavor, to the texture, to the look, I was absolutely over the moon for the chunks of uncrystallized candied ginger in the cookie. Unlike candied ginger (which tends to be a bit firmer), uncrystallized ginger is moister, chewier, and a bit more tender. And getting a piece of a densely flavored, chewy piece of uncrystallized ginger in a bite of your cookie is nothing short of entering a state of euphoric bliss. Because it's a four-and-a-half-hour drive from my house to Cultured, I needed to recreate some of that overwhelming joy here at home. And rather than go down the ginger cookie rabbit hole (again) or experiment with variations of ginger cookies already made or new, I thought 'why not simply adapt my Molasses Crinkle Cookie recipe'. Because that is a really, really, really good cookie. However, this version is what I think is a really, really, really GREAT cookie! If I owned a bakery or did a cookie pop up, these cookies would absolutely be on the menu.
I also made one other change to this cookie. When I recently shared the recipe for the Shortbread Cookie I said was the Best Shortbread Cookie, I shared that using the all-purpose flour from Janie's Mill in the cookie was a gamechanger. I had hesitated in sharing that recipe because the flour isn't easily accessible at local grocery stores across the country. However, it can be ordered directly from Janie's Mill. After a short debate with myself, I decided to use the all-purpose flour from Janie's Mill when I made these cookies. And, I have to admit, it elevated the flavor and texture of these cookies to a level even I wasn't expecting. Okay, I know what some of you might be thinking. "Why are Lynn's recipes getting so ingredient fussy?" or "Can I make these cookies using another flour?" (yes, you can, but I have strong opinions on that too).
One of my friends loves her Ginger Cookies on the crispier side. My preference falls somewhere between chewy and crispy. The baking time for these cookies ranges from 13-15 minutes. Your baking time will reflect what your cookie texture preference is. Less time, chewier cookie. More time, crispier cookie. I actually baked these cookies for 15 minutes. They were definitely on the crispy side, and I wasn't at all unhappy about it.
I genuinely hope you get to make these cookies for your friends and family (as soon as possible). The ginger loving cookie people in your life will forever be smitten with you. Don't forget to read the notes following the directions because there are some helpful hints in them.
Recipe
Ginger Molasses Crinkle Cookies w/ Candied Ginger
Makes 20-22 cookies
Ingredients
1 cup canola oil
2 1/4 cups (450g) granulated sugar, divided
1/3 cup dark or robust molasses
1 large egg, room temperature
3 cups (390g) all-purpose flour (i.e., highly recommend Janie's Mill All-Purpose Flour or King Arthur Organic All-Purpose Flour)
1 Tablespoon baking soda
1 Tablespoon ground ginger
1 1/2 teaspoons Saigon cinnamon
3/8 teaspoon ground cloves
1/2 teaspoon Kosher salt
1/2 to 3/4 cup (90-135g) coarsely chopped uncrystallized candied ginger (you want a mixture of 1/3" to 1/2" sized pieces) Note: Highly recommend going with 3/4 of a cup.
Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, cream the oil and 1 3/4 cups (350g) sugar together until well blended.
3. Add in the molasses and egg. Mix to completely blend.
4. Mix together the dry ingredients.
5. Add the dry ingredients into the molasses batter. Halfway through the mixing add in the chopped candied ginger. Mix well.
6. Use a medium sized ice cream scoop (about 1 3/4" in diameter), to form the balls of dough. Roll the balls in the remaining 1/2 cup (100g) of sugar.
7. Place 9 balls of dough on a prepared baking sheet. Bake for 13-15 minutes or until golden brown. Remove from the oven and allow to cool on the baking sheet for 10 minutes. Remove from the oven and transfer to a cooling rack. Note: If you like a slightly flatter cookie (like these) use a glass to slightly press down on the baked cookies. Lightly dust with a little more granulated sugar.
Note: For a crispier cookie, your baking time will be closer to the 15-minute mark. For a chewier cookie, check for doneness at 13 minutes.
Notes: (1) I usually buy my uncrystallized Candied Ginger from Trader Joe's. (2) I find it easier to use scissors to cut the ginger rather than cutting with a knife. (3) Janie's Mill Organic All-Purpose Flour can be bought directly from them, or it can be found in some specialty stores. (4) I actually used a meat tenderizer (rather than a glass) to slightly flatten these cookies when they came out of the oven. Will do that going forward.
Wilder Park, Elmhurst, Illinois