By Jessie Kaur,
Special to The Post
Sometimes the best antidote for cold, rainy weather is a spiced, warm treat served with a cup of coffee or chai, and accompanied by a good book.
This ginger molasses cookie is the perfect cold weather remedy, packed with three doses of ginger: powdered, fresh, and candied.
Rolled in granulated sugar, these cookies sparkle and look crisp on the outside, but are actually soft and chewy. The molasses adds moisture, depth of flavor, and a rich colour to the cookies.
Best of all is the smell of cinnamon, ginger and clove that wafts through your home when baking these delicious circular pieces of heaven.
Ginger Molasses Cookies
• 2 1/4 cups All Purpose Flour
• 2 teaspoons Baking Soda
• 1/4 teaspoon Salt
• 1 1/2 teaspoon Cinnamon
• ½ teaspoon Ground Clove
• 1 1/2 teaspoon Ground Ginger
• 2 teaspoons of Fresh Ginger (grated)
• 1 tablespoon Candied Ginger (chopped)
• 3/4 cup Butter, softened
• 1 cup Dark Brown Sugar
• 1 large Egg
• 1/4 cup Unsulphured Molasses
• 1/2 cup Granulated Sugar
Preheat the oven to 375 degrees and line a baking sheet with parchment. Sift the flour, baking soda, salt, cinnamon, cloves, and ground ginger into a medium bowl and set aside. Using a hand or stand mixer, cream together the butter and dark brown sugar on high speed until light and fluffy, about two minutes. Beat in the egg, fresh ginger and molasses on medium speed, and then increase the speed to high and mix until the mixture no longer looks curdled. Next, on low speed, add the candied ginger and gradually add the flour mixture, stopping once combined. Roll the dough into balls and then toss each ball into the granulated sugar. Place onto the prepared baking sheet and with damp fingers, press down the centre of each cookie. Bake for 10-12 minutes. Remove the pan and let cool for 5 minutes before removing to a wire rack.
Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca