Molasses + Ginger Cookies

resisting these requires serious willpower


Pair these with a sip of Ginger Lemon Tea and you have the perfect moment to pause, reflect, and re-energize your afternoon.  In Italy they call this afternoon energy fix a "tiramisu" and it literally means "pick me up".

10 oz (2 1/4 cups) unbleached all-purpose flour

1 tsp baking soda

2  3/4 t ground ginger

1/4  t table salt

6 oz unsalted butter, room temperature

1 cup granulated sugar

1/3 cup Demerara sugar* (in separate bowl for rolling dough balls)

1 large egg

1/4 cup molasses

3 T finely chopped crystallized ginger

Warning:  This recipe only makes about two dozen cookies. Plan accordingly.  They get eaten quickly at my house.


Adapted from Double Ginger Crackles by Abigail Johnson Dodge,  Fine Cooking Winter Holidays Issue 75.

Oven 350° F.

Line two baking sheets with parchment paper.

Beat or whisk butter and 1 c granulated sugar until blended.  Add egg, molasses and crystallized ginger and beat well.  Add flour, soda, ginger, and salt.  Mix well. Dough will be slightly moist.  Scoop a tablespoon of dough and roll in Demerara sugar.   Roll again between palms to make uniform 1" balls.  Place cookies about 1  1/2" - 2" apart on lined cookie sheet, allowing them room to spread out.  Place in preheated oven.  Rotate sheets after five minutes.  Bake bake until cookies are puffed and bottoms are lightly browned, about 12-14 minutes.  There will be wet looking surface cracks.  Remove from oven and allow to cool on sheets until cookies have firmed up, then transfer to wire racks to finish cooling.

*For extra sparkle, I like to roll the dough in gold or silver decorating sugar!