Soft, no molasses ginger cookies
October 22, 2008
There’s something that just feels right when it comes to baking with ginger spices during the winter. Besides the fact that it’s a seasonal thing and therefore our brains just put two and two together automatically; it really does fit well. Opening up the oven while these cookies were baking while a chilly breeze swept through the window had to give the most euphoric feeling ever. As someone I knew once said everytime he took a bite of his favorite oreo cakesters, “some foods are way better than any sexual experience.” While I’m not sure if that’s the same case here, it definitely does give you that heavenly aura.
These cookies were not hard to make at all, and are extremely melt-in-your-mouth yummy. They taste like a softer, lighter version of gingerbread cookies. Possibly because of the no-molasses and the fact that I melted half the butter instead of softening it (which was a mistake worth making, it seems.) The idea wasn’t to bake these without molasses at first, but I just found that I didn’t have any on hand therefore a substitute of some kind must be used. They still tasted amazing regardless of the lack of molasses and hold their shape well as long as you bake them for exactly 8-9 minutes and leave them on the pan for 5 minutes before taking them off. They come out of the oven puffy and retain some of that puffiness when you take them out and do not spread incredibly wide when baking. So far everyone has given good reviews for these and I myself admit that if I was not watching what I eat I would probably snack on these for the rest of the day.
Anyway, if you do make these, make sure you refridgerate the dough for atleast an hour. Seriously. Otherwise, it will be far too sticky. Unless you don’t mind getting your hands a little more messier than need be.
Soft, No Molasses Ginger Cookies
(Adapted from allrecipes.com)
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, divided (half soft, half melted)
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 3/4 cup brown sugar dissolved in 1/4 cup hot water
- 1/4 cup white sugar
- Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
- In a large bowl, cream together the two butters and 1 cup sugar until light and creamy. Beat in the egg until it is well-incorporated, then stir in the water and ONLY 1/4 CUP of the brown sugar once it is dissolved in the hot water. (This is VERY important. Do not use the whole 3/4 cup. The only reason why I don’t know the exact amount is because I forgot to measure it.)
- Gradually stir in the sifted ingredients into the mixture.
- Cover dough in foil or some kind of wrapping and refrigerate for at least 1 hour.
- When ready, take out. Dough should not be firm but not as sticky as it was when you put it in the fridge. Preheat oven to 350 degrees and lightly grease baking pan with no-stick cooking spray.
- In a small bowl, dump 1/4 cup of white sugar. With floured or greased hands (so the dough doesn’t stick easily) roll the dough into walnut sized balls or as desired (I did mine half the size). Then roll the balls into the bowl of white sugar until fully coated. Place cookies 2 inches apart on baking sheet and flatten slightly with the back of a lightly greased cup.
- Bake for 8-10 minutes (mine took 8-9) in oven. Let cookies cool on the pan for exactly 5 minutes before removing to wire wrack and cooling completely. Store in airtight container. If the edges start browning, take them out of the oven immediately as they are very easy to burn.
While the walnut sized balls make about 24 cookies, I halfed the size and made about 40 bite-sized ones that baked just as long and came out perfectly. Remember to keep them on the pan so they can finish properly and you can get that soft texture. Cookies should not crumble easily but should not be crisp or hard either.