Cookie swaps and exchanges, front porch cookie deliveries, cookie plates at a potluck… all signs point to cookies being shared. Of all the desserts out there, I can pass on just about any sugary treat, with the exception of a good cookie. I have come to understand that my love for cookies is rooted in my love of sharing cookies.
Last year in the early weeks of the pandemic, it was a lonely and uncertain time. Missing friends, routine, and life as we knew it was a difficult period for many of us. I did my best to keep my family positive and hopeful even when I wasn’t quite convinced myself. When the kids had a break from distance learning during spring break, we decided to make a bunch of treats, assemble them on beautiful plates and deliver them all over the bay area to family and friends. The streets were desolate and we made each leg of the drive in record time. It felt like we were sneaking out. Sounds silly now, but at the time the feeling was very real. We arrived unannounced, us in our quarantine comfy clothes (aka pjs), our friends and family dressed the same. There is something so fun about surprising people with a box of freshly baked treats, especially during the weirdest time of our lives.
Fast forward to Christmas 2020, cases had begun to surge and we were stuck in our houses yet again. No holiday gatherings, cookie exchanges or festive events to attend. We missed our friends and family and decided to do a repeat of our spring treat boxes – this time Christmas treats! It took days to make and freeze the dough, plan out what needed to be baked ahead of time versus last minute (this is the key to a successful treat box without making yourself crazy). But, it’s all worth it to share some homemade love from the kitchen and heart. This time, we separated in cars and delivered beautiful Christmas treat boxes with a hand painted/written note. I knew that pandemic/quarantine or not, this new tradition was born and one that my kids will forever remember.
This Chewy Ginger Molasses Cookie is now tested and perfected and one I’m happy to share! With its delicate molasses flavor and crisp sugar coating, it will be a hit with kids and adults alike. This cookie, along with my Frosted Christmas Sugar Cookie Cut Outs and Candy Cane Crisps (both on my website), will be in the treat box this year. I hope you enjoy!
Cheers,
Christina
Chewy Ginger Molasses Cookies
Out of all the cookies I give away during the holidays, this one steals all the attention! It's perfectly chewy in the middle and crisp on the outside. There are numerous ginger molasses cookies out there, but this one is a cherished recipe and one that I've worked on over the years and happy to share. I hope it makes its way into your holiday cookie repertoire.
Ingredients
- 2¼ cups all purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp cinnamon
- ½ tsp ground cloves
- 1 tsp kosher salt
- ½ cup butter, room temperature
- 1 cup sugar
- 1 egg, room temperature
- 1 egg yolk
- 1 tsp pure vanilla extract
- ¼ cup molasses
- ¼ cup sugar, for rolling
Instructions
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Adjust the oven rack to the middle of the oven. Preheat the oven to 350°. Prepare two cookie sheets by lining them with parchment paper and set aside.
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In a small bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
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In the bowl of a stand mixer fitted with a paddle, add the butter and beat on medium for 1 minute. Scrape the bowl between each of the following steps. Add the sugar and continue to mix until light and fluffy, another 1-2 minutes. Add egg, egg yolk, molasses, and vanilla and mix to thoroughly combine. On low speed, add the flour mixture and mix until no streaks of flour are visible. Scrape the bowl one last time.
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In a shallow bowl, add the remaining ¼ cup of sugar. Scoop dough and roll into 1½" balls. Roll each ball in the sugar to coat and place on prepared cookie sheet about 2 inches apart.
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Bake about 9-10 minutes. Take care to not overbake! Three things to look for: 1) edges that are lightly golden 2) cracks throughout 3) the whole cookie is puffed. Remove from the oven and lift one of the corners of the pan and let slam down gently on the countertop Let the cookies stand for several minutes on the cookie sheet before transferring to a wire rack to cool completely.