These chewy ginger molasses cookies are super easy to make and have an unusually spicy ginger kick to them because of the fresh grated ginger, ground ginger and crystallized ginger included. They also have a nice dose of other spices like cinnamon, nutmeg and black pepper to give them dimension and depth. The addition of coriander and paprika sounds unorthodox, but they do add an extra complexity without anyone noticing them. Free skip or reduce the amount if wish.
1/3cupmolasseslight or dark molasses, not blackstrap, 100 g
2tablespoonsfresh grated gingerabout a 2-inch piece
1teaspoonvanilla extract
2teaspoonground ginger
1/2teaspoonground cinnamon
1/2teaspoonfresh ground black pepper
1/4teaspoonground coriander
1/4teaspoonground nutmeg
1/8teaspooncloves
1/8teaspoonsweet paprika
1teaspoonbaking soda
1/2teaspoonkosher salt
1 1/2cupsall-purpose flour210 g
1/4cupchopped crystallized ginger50 g
To finish
1/2cupTurbinado sugaror white sugar, 135 g
Instructions
Preheat the oven to 350°F. Line a rimmed baking sheet with a piece of parchment paper or silicone baking mat.Place the butter, brown sugar, molasses, fresh grated ginger, vanilla, ground ginger, cinnamon, black pepper, coriander, nutmeg, cloves, paprika, baking soda, and salt in the bowl of stand mixer fitted with paddle attachment.Mix the butter together with the sugar, molasses and spices until the mixture is well blended, uniform in color, and clinging to the side of the bowl as a paste. Scrape down the sides and bottom of the bowl halfway through, to make sure everything is incorporated and blended.
Add the flour and slowly mix, until the flour is absorbed and a dough forms. Make sure to scrape down the side and bottom of the bowl again halfway through.Add the crystalized ginger and stir until mixed in and evenly distributed throughout the dough.
Place the Turbinado (or white) sugar in a medium bowl, then scoop out 1 tablespoon of cookie dough (about 25 g each) and roll it into a ball. Roll it in the Turbinado (or white) sugar and then place it on the baking sheet. Repeat the process, placing the balls of dough about 2 inches apart. Press down with your fingers or the palm of your hand to flatten each ball into about a 1 1/2-inch wide disk that is 1/2-inch thick. Bake in the oven for 9 to 11 minutes, or until the top of the dough starts to crack a little. Try not to overbake the cookies, you want them soft and chewy.
Let cool on the baking sheet for 5 minutes to cool and firm up, then move them to a wire cooling rack. Repeat the process with the remaining dough.
Notes
To make this jumbo size, just double the size of the cookie dough, using 2 tablespoons of dough or 50 grams each, then squish them down to 2 1/2-inch wide disks that are 1/2-inch thick. Roll and bake for 14 to 16 minutes. Makes 12 jumbo-sized cookies.