We are well into the holiday season and I have not shared a cookie recipe. There is nothing that signals the holidays are here than the sweet scent of cookies baking in the oven. Back in the days, I was a boxed cookie recipe junkie. Why spend time baking from scratch when you can get it from a box? Now I find that making anything from scratch even following a recipe adds a little heart into the finished product. It is especially true in this season. It shows the recipient of anything you bake that you value them.
Here is an easy to follow that uses simple ingredients that you can add to your cookie tin for gift-giving this season. This is an adapted recipe from from Southern Living Magazine.
My husband is my number one taste tester and it passed. I hope you try it and let me know how it goes.
Dark Chocolate Ginger Molasses Cookies
An easy to bake chocolate cookie with crystallized ginger and molasses.
- 1/2 cup butter (unsalted)
- 1/2 cup lightly packed light brown sugar
- 1 ea egg (large)
- 2 tbsp molasses (unsulphured)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3 tbsp finely-chopped crystallized ginger
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 3 oz semisweet chocolate (chopped into small chunks)
- 1/4 c granulated sugar
Preheat oven to 350F
Beat butter and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute
Add egg, and . beat until just combined. Beat in molasses and vanilla
Stir together flour, cocoa, crystallized ginger, baking soda, cinnamon, salt and ground ginger in a bowl.
Gradually add flour mixture to butter mixture, beating on low speed until just combine, about 1 minute. Fold in chocolate
Shape dough into 30 (1 1/2 inch) balls (dough is sticky). Place granulated sugar in a bowl, roll balls twice in granulate sugar.
Arrange balls 2 inches apart on 2 baking sheets lined with parchment paper. I have a Silpat so you can use this, too.
Bake in preheated oven until tops are crackly but cookies are soft to the touch, about 10-12 minutes.
Cool on baking sheets 5 minutes. Transfer to wire racks, cool completely about 30 minutes
- I used unbleached all-purpose flour and it worked just fine with this recipe
- I didn’t have the coarse granulated sugar so I used turbinado raw sugar instead
- I could have added more chocolate than the 3 oz the recipe called for. Try it and see how it goes