It’s Monday and most likely cold, snowy or rainy where you are, so I thought I would treat you all to a sweet today rather than an entree. Sometimes we need a little sweet to kick start our week. I’ve always loved gingersnaps and molasses cookies and this cookie is a combination of the two. This is not a true gingersnap cookie, which tend to be thin and crispy. This cookie is more of a molasses cookie with a spicy ginger flavor. It’s chewy, spicy and dark. I know gingersnaps may not be the most exciting cookie to people, but they’re one of Zoe’s favorite cookies, as well as mine.
I was perusing through a copy of the Marin Organic cookbook, (where I actually found my butternut squash soup recipe) and saw this gingersnap recipe from Table Cafe. Table Cafe is another one of my favorite local lunch spots. The owner is always there and she greets you with a big smile. Her food is all local and organically grown and her signature item is a dosa. A dosa is a delicious gluten free wrap (which resembles a crepe, but it’s not sweet like a crepe) filled with delicious ingredients such as, marinated & grilled chicken breast with wilted spinach & goat cheese or smoked wild salmon with grilled frisee and onions, and aioli. There are many different options as well as some amazing vegetarian ones. The cafe also has wonderful salads, soups and of course, sweets.
recipe from Organic Marin
makes about 36 cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
- 1 large or extra large egg – I always use extra large eggs
- 1/3 cup dark molasses – I used blackstrap here
- raw cane turbinado sugar – This is to top your cookies
I always pour liquids like molasses, honey or maple syrup into dry measuring cups, as these liquids are thick and gooey and would be difficult to measure out in a glass measuring cup. I love blackstrap molasses. These molasses give gingersnap and molasses cookies their rich dark color and add a punch of flavor.
Combine the flour, baking soda, ginger, cinnamon, allspice, salt and white pepper in a medium bowl and stir with a whisk to blend.
Cream the sugars and butter together in a large bowl (for about 2 minutes) using either a standing mixer fitted with the paddle attachment or a hand held mixer, until light and fluffy.
Beat in the egg and then the molasses.
Slowly mix in the dry ingredients until well combined.
Cover the dough with plastic wrap and refrigerate for a minimum of 30 minutes. I actually refrigerated my batter for 2 hours.
Once your dough has chilled, preheat your oven/ovens to 350 degrees, and line 2 baking sheets with parchment paper.
Get out a small bowl and pour in about 1/4 cup of the raw cane turbinado sugar.
Roll the dough into 1-inch balls and gently dip the top of each ball into the raw sugar. Be careful not to get too much on there. I drenched one batch of cookies in the sugar and they were way to sugary for our taste. Less is more if you know what I am saying.
Place the cookie balls on the baking sheet, spacing them about 2 inches apart.
With the bottom of a small glass, flatten the cookies slightly.
Bake the cookies for about 12 -14 minutes, or until they feel dry and firm on top. I would check them at 11 minutes to see where they’re at. Everyone’s oven has different cooking times, so your cookies might take longer or less time.
My cookies took exactly 12 minutes to cook each time.
Remove the cookies from the oven and let them cool for 10 minutes on the baking sheet.
Transfer the cookies to a wire track to cool completely.
Store in an airtight container for up to 1 week.
I know it sounds strange, but these cookies actually taste better the next day. They get a bit chewier and spicier.
Pair these cookies up with a tall glass of milk, and your in heaven! SO good!