Molasses ginger cookies
Chewy, sweet and spicy molasses ginger cookies with a crackle top
Ingredients
- 2 1/4 cups (275g) flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp cayenne (optional)
- 1/4 tsp cardamom (optional)
- 1/2 tsp salt
- 1/3 cup (75g) crystallized ginger, finely chopped
- 1/4 cup (60mls) molasses
- 3/4 cup (170g) butter
- 1 cup (200g) sugar
- 2 Tbsp aquafaba - strained liquid from a can a chickpeas
- Additional turbino or white granulated sugar for rolling
Instructions
- Stir together flour, soda, spices and salt in a medium mixing bowl.
- In a stand mixer, beat softened butter until creamy, slowly add sugar and beat at medium for 2 minutes. Add the aquafaba, molasses and vanilla paste and beat until well blended.
- Slowly add in flour mixture to the butter mixture and mix until blended. Stir in crystallized ginger.
- Chill, covered, for 1 hour in fridge.
- Shape into 1 tbsp size balls and roll in turbino or other larger granule sugar (if not available, use regular white sugar). The balls can be stored in the (freezer before rolling in sugar) and then rolled in sugar and baked from frozen.
- Cook on a baking paper or silpat lined baking sheet at 350 degrees for 10-12 minutes until brown on the edges. They should be puffed and set on the edges. Let cool on the baking sheet until they harden slightly, about 5 minutes, then transfer to a rack to cool completely.