2 1/4 cups flour (I used whole wheat pastry)
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp cinnamon
2 tsp baking soda
1/3 tsp salt (1/2 tsp if using unsalted butter)
6 ounces butter, softened
1 cup sugar
1/4 cup molasses
1 large egg
3.5 ounces Crystallized Ginger Chips
sugar to roll in before baking
Mix dry ingredients together in a small bowl.
Cream butter and sugar together until light and creamy. Add the egg and molasses and beat well. Stir in the dry ingredients and mix well. Add Ginger Chips. Chill dough for about an hour. Form into balls. Freeze, or bake unfrozen. Makes 840 grams of cookie dough, about 39 cookies.
To bake:
Preheat oven to 375°. Roll frozen cookies in granulated sugar and place on parchment paper on a baking sheet. Bake 8 – 10 minutes. Watch carefully, the cookies will puff up beautifully, then immediately after they collapse and are flat, pull them out of the oven. The tops should have begun to crack. Slam the baking sheet on the counter immediately after removing from the oven to finish flattening the cookies. Cool on a baking rack.
Recipe from “the ginger people”
2020 – very good. Used 1 tbsp molasses and 1 tbsp dark corn syrup because I ran out of molasses. Update notes after next try with all molasses. The molasses was 1/2 Grandma’s Original Unsulphured and 1/2 blackstrap. The cookies are really the ultimate! Buttery, creamy, crispy outsides, delicious ginger flavor. Don’t be afraid of the amount of cloves, it worked. I used regular white sugar to roll them in before baking. Frozen in level cookie scoop size, about 21 grams. Baked frozen 9.5 minutes at 375°.
