June 10, 2011
I recently checked my little carton of molasses and saw it was a few days from its expiry date, so I started checking out everything I could bake to use it up. Seeing as I had a little tub of crystallized ginger, already minced, ready to be used, I figured some ginger molasses cookies were in order.
The ones I ended up making were absolutely fantastic. Thick, chewy in the middle, slightly crispy around the edges, with little pockets of intense ginger. You could add ground ginger and/or cloves to them, but I liked them simple, with the flavour of molasses standing out. The sugar coating adds a great crunch.
Apparently, these taste just like the ones sold by Starbucks. I can’t vouch for the accuracy of that statement, but I do know whenever I will have the urge for some molasses cookies, these will definitely be the ones I bake!
Ginger Molasses Raisin Cookies
adapted from All Recipes
2/3 cup vegetable oil
1 cup white sugar
1/3 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 cup crystallized ginger, minced
1/2 cup raisins
1/3 cup white sugar (for rolling)
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda, cinnamon, ginger and raisins. If necessary, add more flour to make a firm dough.
3. Shape dough into 1 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes or until tops crack. Remove from baking sheet and cool on rack.
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