ginger molasses cookie

13 big cookies (could be cut down half to 36 smallish cookies), half ice cream scoop per serving (for the 13 big ones)

6 big cookies per tray. They spread a lot during baking so make sure there's enough room left for expansion.

GINGER MOLASSES ICE CREAM SANDWICHES by beth
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---- Makes 10-12 cookies or 5-6 sandwiches
1 cup (200g) sugar
¾ cup (180 g) butter
1/3 cup (80 ml) molasses
1 egg
1 tsp (5 ml) vanilla extract
2 cups (240 ml) flour
1 ½ tsp (7.5ml) baking soda
1 tsp (5 ml) salt
1 ½ tsp (7.5ml) ground cinnamon
1 ½ tsp (7.5 ml) ground ginger
½ tsp (2.5ml) ground cloves
2 tbsp (30 ml) candied ginger, diced
¼ cup (50 g) sugar, for rolling cookie dough in

用料  

ginger molasses cookie的做法  

1. Prep: soften butter for 2 hours. 1 hour later, Bring egg to room temp.

2. ---- cream mixture ----
   1. Cream butter and sugar with a hand mixer, until light and fluffy.
   
   2. Pour in molasses and blend.
   
   3. Add egg and vanilla extract.

3. ---- make the dough ----
   Mix in dry ingredients:
   2 cups Flour
   1 tsp salt
   1 ½ tsp baking soda
   1 ½ tsp ground cinnamon
   1 ½ tsp ground ginger
   ½ tsp ground cloves

4. ---- add more! ----
   Chop 2 tbsp candied ginger and blend in.
   
   Put the dough in fridge for at least 1 hour. Could also be overnight.

5. Before bake:
   Scoop into half ice cream scoop.
   
   Prep 1/8 cup of sugar (tried 1/4 cup of sugar, a bit much).
   
   Dip the cookie dough in sugar and lay on the metal baking pan.
   
   6 cookies per pan.

6. Bake in 350F for 15 mins
   * soft when done; will harden up after cooled down
   
   If for small doughs (half ice cream scoop), bake for 13 mins
   
   if for 1 tbsp size, bake for 10 mins

小貼士

another ref: SOFT AND CHEWY GINGERSNAP COOKIE by beth --- used in my gingersnap recipe

-- Makes 1 1/2 dozen cookies
1 cup (240 g) unsalted butter
¾ cups (150 g) sugar
1/3 cup (80 ml) molasses
2 eggs
1 tsp (5 ml) vanilla
2 1/4 cups (270 g) flour
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) salt
3 tbsp (45 ml) ground ginger
1 tsp (5 ml) cinnamon
½ tsp (2.5 ml) allspice
¼  tsp (1.25 ml) cloves

crinkle gingerbread cookies by anna olson

1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1/2 cup (130 g) fancy molasses
1 large egg, at room temperature
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar

GINGERBREAD COOKIES by anna olson (cut w/ mold)

Makes about 4 dozen large cookies
½ cup (115 g) unsalted butter at room temperature
¾ cup (150 g) packed dark brown sugar
½ cup (125 ml) fancy molasses
2 large eggs at room temperature
3 ¼ cups (485 g) all-purpose flour
1 Tbsp (6 g) ground ginger
½ tsp (2 g) ground cinnamon
½ tsp (2 g) ground allspice
½ tsp (2 g) baking powder
½ tsp (2 g) baking soda
½ tsp (2 g) salt

similar recipe as above for gingerbread house ()
except no egg, 3 cup flour, 1 tbsp of fresh grated ginger, 2 tbsp spice blend (2 tbsp cinnamon, 2 tbsp ginger, 2tsp all spice, 2 tsp cloves, 1 tsp nutmeg, 1 tsp cardamom, 1 tsp aniseed) instead of cinnamon and allspice