Description
Makes 12 large ginger molasses cookies
Ingredients
Units
Scale
- 3 cups (360 g) all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 1/4 cup (56 g) unsalted butter, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/3 cup heavy cream
- 2 tbsp applesauce
- 1/2 cup molasses
- 1/4 cup raw sugar (optional)
- 3 tbsp candied ginger, finely chopped
Instructions
- In a mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
- Add butter and sugar to the bowl of a stand mixer and mix for 2 minutes or until well combined with a paddle attachment. Add heavy cream, applesauce, and molasses and mix for an additional minute. Add in the dry ingredients and mix on low speed until all the flour is just combined. Cover the dough with plastic wrap and refrigerate the dough for 1 hour.
- Preheat oven to 350°F—line 2 baking sheet tray with parchment paper or a silicone mat.
- Scoop large walnut-size balls (50 g each), roll each ball into some raw sugar, and place them 3 inches apart on the baking trays (about 6 to a tray). Top each cookie with some candied ginger and bake for 10-12 minutes or until the cookies are puffy and cooked. Cool the cookies on the pan for 10 minutes before transferring them to a write rack to cool completely.
- Category: Dessert
- Cuisine: American
