Molasses Ginger Cookies - Ultimate Food Geek & Friends
(recipe below...) Ben Starr, the Ultimate Food Geek, hosts friends Chip and Jenni to bake the most delicious holiday cookie ever created. Forget boring sugar cookies...these babies are exploding with flavor, crunchy and chewy at the same time, and a single bite perfectly embodies the Holiday season.
All my favorite kitchen toys: https://kit.co/UltimateFoodGeek/my-ki...
The SideSwipe paddle attachment for the KitchenAid that Jenni goes nuts for: https://sideswipeblade.com/ (Be certain you order the correct size for your KitchenAid model!)
#30 Ice Cream Scoop (perfect size for cookies): https://amzn.to/37aBDcL
The kitchen scale I used both at my restaurant and at home: https://amzn.to/37ulRIw (You can spend less on a kitchen scale, but this one is perpetually accurate, easy to clean, and doesn't take weird batteries.)
Precut parchment liners for baking sheets: https://amzn.to/2JSPYRM
In a bowl, combine:
2 sticks (8oz or 227g) softened unsalted butter
5.7oz (162g or 3/4 cup firmly packed) brown sugar (dark or light)
Cream for 3 minutes until light and fluffy. In a separate bowl, combine:
11.4oz (323g or 2 1/2 cups) all purpose flour
3oz (85g or 1/2 cup) candied/crystallized ginger (finely chopped)
1 1/2 tsp baking soda
1/2 tsp kosher salt (or 1/4 tsp fine/table salt)
1 Tbsp ground ginger
2 tsp cinnamon
1 tsp cardamom
1/2 tsp each clove and nutmeg
1/4 tsp freshly ground black pepper (about 6-8 turns on a grinder)
Mix well and set aside. Into the bowl with the butter and sugar, add:
1 egg
6oz (170g or 1/2 cup) blackstrap molasses
2 tsp peeled, grated fresh ginger root
1 tsp vanilla
Beat until well mixed. Reduce speed to lowest setting and add the dry ingredients, mixing only until the dry flour is gone.
In a small bowl, place some sugar of ANY type. Course raw sugar will give the cookies a significant crunch. Granulated sugar or sanding sugar will give a lighter crunch. Powdered sugar will give a fascinating appearance to the cookies.
Using a small ice cream scoop, or 2 spoons, drop a ball of dough into the sugar, gently toss it around to coat evenly with sugar and form it into a cohesive ball.
RECOMMENDATION: Form all balls and place them next to each other on a single baking sheet lined with parchment. Freeze solid, then store dough balls in a freezer bag for baking a few at a time. (Cookies can also be baked fresh.)
Place fresh or frozen dough balls 2-3 inches apart on a baking sheet, about 12 to a normal sized (half sheet) pan. Bake on the center rack of a preheated 350F (175C), for 10 minutes, rotating the pan halfway through baking. (If baking frozen cookies, bake 12 minutes, rotating halfway through.)
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