This wasn't the holiday season I was expecting this year. And it probably wasn't the one you expected either. But in spite of it being a different kind of Christmas this year, I know I am not alone in wanting to make it a best version of different as possible. Which means to start, there will be no shortage of cookies and confections coming out of my kitchen! I may not know what I am making for dinner on any given night, but I definitely know what will go into this year's holiday boxes. While there will be some of the standards, I thought I would not only resurrect some recipes I haven't made in a while but create some new ones. Unexpected surprises are good surprises especially when they involve something sweet or something spiced. And this Ginger Molasses Cookie (Version 2) is just one of several new cookies making their debut this season!
Seven years ago (to the day) I posted a recipe for White Chocolate Dipped Ginger Molasses Cookies. These were my go to ginger cookies for years. However, over the past seven years ago I have learned a thing or two about enhancing the flavor and texture of cookies. So it was time that cookie got more than a bit of a makeover.
In addition to changing up the spices more than a bit as well as increasing the amount of flour and baking soda used, this version of Ginger Molasses Cookies uses a butter/shortening combination (rather than all shortening) and a granulated sugar/dark brown sugar blend (instead of only all granulated sugar). All of these changes made for a much spicer, chewier ginger molasses cookie! In other words, this is a much, much better version of the original posted recipe. If you love an easy to make spiced cookie (and don't want to make the little more labor intensive but well worth the effort Gingerbread Cookies with Rum Glaze), these are the ginger cookies you definitely want to make this holiday season. Based on the rave reviews they got here, I wouldn't be surprised if you keep making them after the holidays are over as well!
The use of an ice cream scoop helps to make more uniform sized balls of dough. If you like small sized ginger molasses cookies use a smaller ice cream scoop. If you like your ginger cookies to be the size of your palm, use a larger sized ice cream scoop. You will just need to adjust your baking time depending on the size of your balls of dough.
Chilling the dough for 15-20 minutes helps with the shaping of the balls of dough. Don't chill your dough any longer as these cookies benefit from baking when they are closer to room temperature than they do from being chilled (unlike some other cookies where chill time is critical).
It wouldn't be the holidays if there wasn't just a little bit of decadence, right? Partially dipping and drizzling the Ginger Molasses Cookies with some melted white chocolate is akin to wearing a string of pearls with a black dress (will we ever again go somewhere where we can wear such an outfit?). In other words, the white chocolate is a classic finishing touch to these perfectly spiced cookies.
Recipe
Ginger Molasses Cookies - Version 2
Makes 26-36 cookies (depending on how small or large you make them)
Ingredients
2 1/4 cups (292g) all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon allspice
1/2 teaspoon Kosher salt
1/2 cup (113g) unsalted butter, room temperature
1/4 cup (48g) shortening
3/4 cup (150g) granulated sugar
1/4 cup (50g) dark brown sugar, firmly packed
1 teaspoon vanilla
1 large egg
1/4 cup molasses
Sugar for rolling cookies
Optional: Sparkling sugar
8 ounces white chocolate (for melting)
Directions
1. In a medium sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, and Kosher salt. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening until blended (about 1 minute).
3. Add in the granulated sugar and dark brown sugar. Beat until well blended (about 2 minutes).
4. Mix in the vanilla, egg and molasses. Beat until blended (about 1 minute).
5. Add in the dry ingredients. Beat until fully incorporated.
6. Cover bowl with plastic wrap and chill for just 15-20 minutes (this will make scooping out the dough a bit easier).
7. Preheat the oven to 350 degrees (F). Line two baking sheets with parchment paper.
8. Remove the dough from the refrigerator. Using either a 1", 1 1/4" or 1 1/2" ice cream scoop, scoop out balls of dough. Place balls on the prepared baking sheets, leaving at least two inches between each cookie ball.
9. Roll each ball of dough in a bowl of granulated sugar (or a bowl of granulated sugar mixed with sparkling sugar). Return each ball to the baking sheet.
10. Place one tray of cookies in the oven (middle rack) and bake for 10-14 minutes (less baking time for small cookies, longer baking time for slightly larger cookies). Allow cookies to cool on the cookie sheet before removing to a wire rack. Then bake your second tray of cookies.
11. Melt white chocolate in the microwave or in a bowl positioned over some simmering water (do not let the bowl touch the water).
12. Dip part of each cookie in the melted white chocolate. Drizzle more chocolate over the cookie (if desired).
13. Lightly sprinkle some sparkling sugar on the white chocolate before it sets up.
14. Let cookies set up completely.
15. Store in a tightly sealed container. Or wrap in cellophane bags.