It's Halloween tomorrow!!!! I'm so excited. Well excited and sad, because it will be over soon. We're going to check out a local haunted house tomorrow - it's supposed to be one of the best in the area. I can't wait! I hope you all have a Happy Halloween and lots of yummy treats! I picked up some candy corn today for my boyfriend and tried a few pieces. I always thought I hated candy corn but it is really addictive! Now onto the food...
These cookies are pure magic. They are everything I ever could have wanted or hoped for in a ginger molasses cookie. Soft, spicy, not too molassesy, a bit chewy. Absolute perfection. They're really similar to the Starbucks ginger molasses cookie which of course I love (and I know there are many other addicts for this cookie as well). These will be in my cookie rotation until forever. The only thing I might change about the recipe is to cut back on the ginger a bit to 2 teaspoons instead of 2 1/2.
If this sounds good, you might also like:
Double Dark Chocolate Cherry Cookies
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Lime Sugar Cookies
Ginger Spice Cookies
Adapted from Bon Appétit, March 2000
Yield: Makes about 30
2 cups all purpose flour (Ashley note: I halved the recipe and used 143 g.)
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
1 cup (packed) light/golden brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses (not blackstrap molasses)
Combine first 6 ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Prepare baking sheets with parchment paper or Silpat mats. Put some sugar in a shallow bowl. Roll dough into 1 inch balls; roll in sugar. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Transfer to racks and cool.