Any ginger lovers out there? These double ginger molasses cookies will make your heart sing. I love ginger and this recipe gave me a reason to pick up some crystallized ginger. After buying a big ol’ bag of it, I realized that I could probably make my own crystallized ginger pretty easily. I just need to grab some ginger root from the store and I’ll be testing a recipe out for you next week.
If you ever go to Trader Joes, you need to also find the Ginger Chews near the check out. They’re in a green bag. The chews are a light brown color, nothing pretty by any means but so delicious. I can and have ate an entire bag in a weekend’s time. Thank goodness I don’t have a Trader Joes near by. I probably wouldn’t have any teeth left after months of gnawing on the semi-firm chews.
Ahhh! I’m off topic.
OXO provided me with with this handy dandy illuminating digital hand mixer shown above and spatula. This hand mixer seriously has a light where the beaters are inserted. My kitchen is nearly at the dungeon level with only a tiny crank open window above the sink to let the light shine in. I refuse to turn on the light during the day and burn extra electricity, so this gives me an extra light to see how thorough my dough is mixed. The hand mixer also has digital controls to steadily increase or decrease speed. Get this, when you’re finished, there’s an on-board beater clip that clips your beaters to the hand mixer. It’s quite the smooth set up!
There’s also the non-stick pro 12 cup muffin pan that OXO sent. It’s made with a ceramic-reinforced, two-layer coating that provides ultimate non-stick release and is scratch, stain, corrosion and abrasion-resistant. I’m pleased to say the pan did release the cookies without a fuss. I was actually searching out a non-stick muffin pan after making one of Lori’s recipes for her and having the muffins stuck fast to the pan.
If you’re in the same boat as I was a few weeks ago and don’t have an actual non-stick muffin pan that will release the cookies, you can bake them like a regular cookie. No pan needed, friends.
- 2 + ¼ cups all-purpose flour
- 2 T unsweetened cocoa powder
- 2 tsp instant coffee (optional)
- 1 + ½ tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ½ tsp. baking soda
- ½ tsp. salt
- 12 T. (1 + ½ sticks) unsalted butter, room temperature
- 1⁄3 cup granulated sugar
- 1⁄3 cup light brown sugar,packed
- 1 large egg yolk, room temperature
- ½ cup unsulfured molasses
- 1½ tsp. vanilla extract
- 1⁄3 cup crystallized ginger, chopped OR 2 T. minced fresh ginger mixed with 2 tsp sugar (see note below)
- 7 oz. semisweet chocolate, chopped
- sugar, for rolling
- In a large mixing bowl, add in the flour, cocoa powder, instant coffee, ginger, cinnamon, cloves, baking soda, and salt. Whisk to combine.
- In a separate bowl, add in the butter, granulated sugar, and brown sugar. Beat with the hand mixer on medium/low for 3 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add in the room temperature egg yolk and mix for 1 minute until combined. Scrape down the bowl.
- Add in the molasses and vanilla. Beat with the hand mixer until smooth.
- Add all of the dry ingredients into the wet mixture. Mix on low to avoid the flour from flying out of the bowl. Scrape down the bowl. Mix until the flour is not quite fully incorporated.
- Add in the chopped ginger and chocolate. Mix until the remaining flour is mixed into the dough and the ginger/chocolate is evenly distributed.
- Scoop the cookie dough onto a large piece of plastic wrap. Flatten the dough and cover the top with either the extra plastic wrap or another piece. Refrigerate for at least 2 hours.
- Preheat oven to 350 degrees.
- Spray muffin pan with non-stick cooking spray. If making cookies without muffin pan, line two baking sheets with parchment paper or silicone baking mats.
- Add about ¼ cup of granulated sugar into a shallow bowl.
- Using a medium cookie scoop or tablespoon, scoop out the cookie dough. If you're not using a muffin pan, form the dough into a ball by rolling in between your palms.
- Add the dough into the shallow bowl of sugar. Roll around until the scoop/ball is coated with sugar.
- Place the balls into the muffin pan or on the parchment paper 2 inches apart. Press the dough down using a cup until it's about ½ inch thick.
- Place into the oven and bake for 13 minutes. Rotate the baking pan at 7 minutes to ensure the cookies bake evenly.
- Remove from the oven and let rest for 15 minutes before turning the cookies out. Place the unmolded cookies onto a cooling rack.Let cool completely.
OXO provided me these products to use and review for you. As always, all opinions are my own.
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