Thrilled to be participating again in the 3rd Annual Calgary Food Bloggers Bake Sale. Proceeds from this Bake Sale go to The Calgary Foundation’s Flood Rebuilding Fund. A great charity to support considering the year Calgarians and Albertans have had following the nasty flood of 2013.
This is my first kick at the can with a ginger molasses cookie. Love to eat them. Bad habit of buying them at Starbucks all the while wondering about all the extra additives that might be in them. Until now. Starting with a basic cookie dough recipe and adding a whole whack of stuff, I believe I have given Starbucks a run for their money and no longer need to buy their cookies since these are delicious.
Early this week I decided to make these cookies but as always wanted to add my own spin. At first I thought chocolate dipped ginger cookies. But then, after snooping through my spices, I decided I would add in some Five Spice. I use Five Spice all the time and figured it would pair nicely with the spice in the cookie.
My gamble paid off as it’s an explosion of equally balanced flavours in every bite. I’ve gotten all kinds of positive feedback from the taste testers who have received a batch of these cookies and loved them. I choose to make these cookies for the bake sale, monster size. Definitely make them smaller if that’s what you prefer and you will get more out of the batch.
Another tip: make sure your butter is softened, not melting. It is the key to getting a good chewy molasses cookie. It was a hot day when I made these cookies and as such a hot evening in the house. I recall the inside temperature reading 27 degrees at one point. As you can imagine, my room temperature butter would melt and I would have to put it back in the fridge to firm up. Quite the game butter and I played the night I made these cookies.
- 2 tsp ground ginger
- 1 tsp baking soda
- 2 tsp five spice powder
- ½ tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp cinnamon
- 2 ¼ cups all-purpose flour
- ¼ tsp kosher salt
- ¾ cup butter, softened but not melting
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg (room temp)
- 1 tbsp water
- ⅓ cup fancy molasses
- 1 tsp vanilla
- ⅓ cup candied ginger, chopped small
- ½ cup white sugar (for rolling)
- Preheat oven to 350F.
- In a bowl, sift ginger, baking soda, five spice powder, nutmeg, cloves, cinnamon, flour and salt. Mix to combine.
- In a second bowl beat your butter with sugars until creamy consistency. Add egg and vanilla, beating some more. Finally add in your water and molasses mixing until everything is combined and smooth.
- Stir your flour mixture into your wet ingredients. Add chopped crystallized ginger and mix until combined. Mixture may be sticky. At this point you can put in refrigerator to chill for 10 minutes for easier handling. Or if you're like me and didn't have time for chilling get right to work.
- Pour extra white sugar onto a platter or pie dish. Set aside.
- Shape dough into balls. I made the balls about 2-3 inches or big enough to fit into a ¼ cup. Roll in white sugar until completely coated.
- I put four at a time on my cookie sheets, so they need to be spaced at least 2 inches for expansion. Flatten slightly with back of pan or flat cup.
- Bake large cookies for 14 minutes rotating pans half way through. Cool slightly in pan before removing to rack to let cool completely. If making cookies smaller adjust your baking time to 8-10 minutes.