What do you do when you’ve got four strangers replacing six windows in your house? If you’re like me, you bake cookies. Lots of cookies. Three months after The Great Hail Storm of Independence Day, we finally got our broken windows replaced. I kept my self busy baking Molasses Ginger Crisps while the guys got to work.
Now normally I prefer a chewy cookie. But let me tell you, these very crispy and crackly molasses ginger cookies are pretty terrific. The original recipe comes, of course, from Martha Stewart and her Cookies iPad app. I made these on-the-fly, so there was no fresh ginger in the house. I was amazed to find just enough crystallized ginger in the back of my spice cabinet. To make up for the lack of fresh ginger, I upped the ground ginger amount by half a teaspoon. Martha rolled her cookies in sanding sugar. I went a little more rustic and rolled my in Turbinado sugar crystals. I love the result. The crystals of the Turbinado sugar are larger and really make the cookies crunch.
Side note, the window installers really liked the cookies, too.
Molasses Ginger Crisps – adapted from Martha Stewart Cookies iPad App.
- 2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 tablespoons finely chopped crystallized ginger
- 1/3 cup unsulfured molasses
- 1 cup Turbinado sugar
Preheat oven to 350 degrees. Whisk together flour, ground ginger, baking soda, and salt in a bowl.
Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, 3-5 minutes. Beat in egg and egg yolk, then the crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with the molasses. Beat until well combined.
Shape teaspoons of dough into balls, and roll in Turbinado sugar. Place 2-inches apart on parchment-lined baking sheets.
Bake until cookies are flattened and edges are dark golden brown, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer cookies to wire racks to cool completely.