Day 2 of my 12 days of Christmas Cookies/Treats! I am a HUGE fan of ginger. I want to put ginger in everything! Yea, I do! 🙂 I love ginger in my masala chai, every single morning. I grate it fresh, and I do add quite a bit, because I like my tea to be spicy! Ginger is in abundance in Indian food as well. Ginger is a great digestive, and is very good for you. Ginger is great when you have an upset stomach, for colds, sore throats etc.
The first time I had ginger cookies was in England, when I was 12 years old. I love the British Ginger cookies. They are just fantastic and I need to get my hands on a recipe that makes those perfect British ginger cookies! I made Ginger Molasses Cookies with chopped Chocolate a few years ago, and I make them during Christmas time every year. They are chewy, gingery, chocolatey, and soooo delicious! I add extra ginger in it via candied ginger, and it tastes divine. I love adding chopped chocolate, and when you bite into the cookie, it is fun to get little bits of chocolate surprises in them. They are so warm and delicious with tea in the winter. My family enjoys this cookie a lot. I switch up the sugars I roll it in as well. Sometimes I roll it in sanding sugar, sometimes in granulated sugar, sometimes in turbinado sugar – all mood dependent! Do I want a crunch? Do I want them to look festive, or do I simply want a sweet smooth taste to it?
They make perfect cookies for cookie boxes and they transport well as well. They make fantastic holiday gifts! Make them for your loved ones, and I am sure they will appreciate it!
Day 3 of my 12 days of Christmas Cookies/Treats coming tomorrow! 🙂
Cheers,
Amisha
Ingredients
- 2 ¼ cups all purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¾ cup dark brown sugar, packed
- 1/3 cup unsulfured dark molasses
- 2 teaspoons vanilla extract
- ¾ cup( 1 1/2 sticks) unsalted butter at room temperature
- 1 large egg, room temperature
- 1 cup medium to small coarsely chopped 60% chocolate
- ½ to ¾ cup candied ginger, coarsely chopped
- Demerara/Turbinado sugar for rolling, or use decorative sugar for rolling.
Instructions
- In a medium bowl, add the flour, baking soda, salt, ginger, clove, cinnamon, nutmeg and whisk it all together to combine.
- In the bowl of a stand mixer, with a paddle attachment, add in the butter and brown sugar, and whisk at high speed for 2 minutes, until fluffy. Add in the egg and whisk until combined at medium speed. Add in the molasses, and vanilla extract and combine again, at low speed. Now slowly at low speed, in 2 batches, add in the flour mixture until just combined, and you cannot see the flour. Scrap down the sides of the bowl and incorporate it into the mixture.
- Add in the chopped chocolate and candied ginger and mix well. Remove the dough and divide it into 2 plastic wraps. Wrap it well and form into disks. Put it in the refrigerator for an hour.
- Preheat oven to 350 degrees. Place 2 baking sheets with parchment paper. Take a 1 tbsp ice cream scooper, and scoop out the dough. Roll it in your hands to form a ball, roll it in the sugar, and place it on the baking sheet. Put 3 in a row, and about 12 cookies per sheet. Bake in the oven in the middle lower rack for about 12 minutes. (I usually bake one sheet at a time, but you should know your oven better). Remove from the oven, and let it cool for 10 minutes. Remove and let it completely cool on the wired rack.
- Place them in an air tight container for upto a week.
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