In advance of my 2-part Holiday Cookie Academy classes, (which are this Sunday, December 3rd & next Sunday, December 10th) I want to introduce you to my all-time favorite seasonal cookie. Ginger & Molasses Cookies. And since they’re my favorite I have a variety of Ginger & Molasses cookies recipes I choose from depending on what type of Ginger & Molasses cookie I want. I have a recipe for a crisp, snappy Gingersnap Cookie, an even more crisp Gingerbread Cookie, which is perfect for decorating and this one, which is my personal favorite; A soft on the inside, crisp on the edges gingery, Ginger Cookie. Aside from being SO delicious, I like them because they’re a cinch to make, you can get creative with add-ins (I like to throw a handful of chocolate chips and candied ginger into this recipe to make them extra irresistible) AND they stay soft at room temperature for a week! And the batter freezes really well, I’d pre-scoop them and bake the frozen dough at 25˚F lower (so 325F˚) to get the same soft & chewy results. Do you have a favorite holiday cookie? What cookies are on your agenda for this season? #trustedprairian #whatscookingwednesday #chefcheryl #cookieacademy Soft and Chewy Ginger Cookies Makes 32 cookies Ingredients 2 ¼ cups unbleached all-purpose flour, spooned & leveled 1 ½ teaspoons baking soda 1 tablespoon + 2 teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground cardamom ¼ teaspoon ground clove ¼ teaspoon nutmeg ¾ teaspoon kosher salt ¾ cup unsalted butter (1 ½ sticks), softened to room temperature ½ cup light brown sugar, packed (dark brown is fine too) ¼ cup granulated sugar 1/3 cup unsulphured molasses (Grandma’s brand) 1 large egg, at room temperature 2 teaspoons pure vanilla extract 1/3 cup coarse sugar, such as Turbinado or demerara, for rolling Procedure 1. Whisk or sift the flour, baking soda, spices, and salt together until combined. Set aside. 2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed 3. On low speed, mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with plastic wrap and chill for 1 hour and up to 2 days. 4. Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside. 5. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is too cold. Roll the cookie dough, 1 Tablespoon each, into balls. Roll each in coarse sugar and arrange 3 inches apart on the baking sheets. Bake for 11–12 minutes or until edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 8. Cookies will stay fresh covered at room temperature for 1 week.

Posted by Chef Cheryl at 2023-11-29 15:00:01 UTC