This Recipe for 5-Spice Ginger Molasses Cookies Should Not Be Skipped this Holiday Season
Get into the festive spirit with these spiced ginger cookies.
These ginger cookies are the perfect combination of chewy and crisp. The rolling sugar adds sweetness and a slight crunch to the spicy, chewy middles. Be sure to cream the shortening and sugar for the suggested time. It needs to be very light and fluffy to ensure that the cookies spread the right amount and to ensure the perfect final texture.
Five-Spice Ginger Molasses Cookies
Makes 20 cookies
- 1 cup (250 mL) vegetable shortening
- 1½ cups (375 mL) granulated sugar, divided
- ¼ cup (60 mL) fancy molasses
- 1 large egg
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) nutmeg
- 1 tsp (5 mL) kosher salt
- ½ tsp (2 mL) ground ginger
- ¼ tsp (1 mL) ground cloves
- ¼ tsp (1 mL) ground allspice
- 2½ cups (625 mL) all-purpose flour
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the shortening, 1 cup (250 mL) of the sugar, and the molasses on high speed until light and fluffy, about 3 minutes. Reduce the speed to medium. Add the egg and increase the speed to high and mix for about 3 more minutes to increase the volume. Reduce the speed to medium. Add the baking soda, cinnamon, nutmeg, salt, ginger, cloves, and allspice. Mix to combine. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the flour and mix on low speed until just combined. Remove the bowl from the stand mixer. Stir the batter with a spatula or wooden spoon to be sure the ingredients are well combined.
- Place the remaining ½ cup (125 mL) of sugar in a medium bowl. Roll the cookie dough into 1-inch (2.5 cm) balls, the equivalent of about 2 tablespoons (30 mL) of dough. Drop each dough ball into the sugar and turn it to coat completely. Arrange the cookies on the prepared baking sheets about
2 inches (5 cm) apart.
- Bake for 15 to 20 minutes, turning the baking sheets after 10 minutes, until the edges of the cookies start to turn golden
brown. Because these cookies are quite dark, determining when they are done can be tricky. In addition to the edges starting to brown, the cookies should be slightly puffed and the tops should be starting to crack. Let cool completely.
- Serve immediately or store in an airtight container at room temperature for up to 5 days.
Excerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright © 2021 Bettina Schormann and Erin Schiestel. Photography © 2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.