Triple Ginger Molasses Crisps

These are another cookie my friend and co-worker discovered and they are the best! I am utterly smitten with these cookies. Lots of ginger and a beautiful 'crispy on the outside, chewy on the inside texture'. I have added more ginger.  The original recipe calls for 1 tsp fresh grated/finely minced ginger and 2 Tbsp candied ginger. As I love ginger, especially candied ginger I have added more. What an excellent balance of flavours! An awesome cookie!

Triple Ginger Molasses Crisps
1 c. softened butter
1 1/2 c. sugar
1 egg + 1 yolk
3/4 tsp salt
2 tsp fr. grated ginger
4 Tbsp ch. crystallized (candied) ginger
2 c. + 2 Tbsp flour
1 1/2 tsp powdered ginger
1 tsp bkg powder
1/3 c. dark molasses

Preheat oven to 350. Grease cookie sheet if using but best to use a non stick cookie sheet. Beat butter & sugar. Add egg, yolk, salt, fr. ginger, crystallized ginger & molasses. Mix flour, powdered ginger & bkg soda together. Whisk dry into wet ingredients.

Make into 2 inch rolls and roll in coarse sugar. Chill a couple hours in fridge then slice 1/8 inch thick & bake. Or - roll into 1 inch balls, press onto cookie sheet. Sprinkle with coarse sugar & bake.

Bake 12 mins. Makes 6 dozen.

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