Ginger molasses cookies
These ginger molasses cookies are chewy and caramely, making them the perfect accompaniment to a cup of tea on a cold winter's day!
Ingredients
- 355 g plain flour
- 1 tsp bicarbonate of soda
- Pinch fine sea salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp ground cloves
- 170 g unsalted butter
- 150 g light brown sugar
- 100 g granulated sugar + extra for rolling
- 115 g black treacle
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180C / 350F. Line three baking trays with parchment paper.
- In a bowl, sift the flour, bicarbonate of soda and spices then add the salt and mix to combine.
- Beat the butter on medium speed with an electric whisk until smooth and creamy, then add the sugars, whisking until light and pale.
- Add the black treacle and beat again until well combined.
- Add the egg, yolk and vanilla extract then beat to combine.
- Add the flour mixture in thirds, mixing until the mixture starts to form a dough. Stop your mixer, and using a spatula, scrape round the edges of the bowl so everything has been completely combined and the dough is a uniform colour.
- Using a cookie scoop of 50g, scoop balls of dough and then roll them in a bowl of granulated sugar. Place each cookie scoop a few inches apart on your baking tray as they'll spread a little in the oven. N.B. If you don't have a cookie scoop, simply weigh out 50g of dough and roll it in between the palms of your hands to form a ball.
- Put the tray in the oven and bake for 8 minutes, until the cookies are puffed slightly in the centre.
- Here’s how I make these cookies crinkly: remove the tray from the oven and gently tap the tray against your counter top. Keep repeating this tapping motion and you'll see the cookies will deflate slightly and cracks will begin to appear on the surface.
- Pop them back in the oven and give them 3 more minutes, then take them out and let the cookies cool completely on the tray.