In case you're not familiar with the cause, Cookies for Kids' Cancer was founded by two OXO employees who were "inspired by their son Liam's battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids' Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer."
Dorie's Cookies has over 200 recipes to inspire you, and today I'm sharing a thick, chewy molasses cookie that packs a double punch of ginger...and can be made in muffin tins! Plus it infuses your house with the warm, cozy scent of the holiday season.
The recipe calls for powdered ginger and candied ginger. I normally keep some candied ginger on hand, but I was out and couldn't get my hands on any locally. But Dorie came to the rescue with her suggestion of mixing grated fresh ginger with sugar and letting it become a bit syrupy if you don't have any candied ginger. I'll be using that method anytime I don't have any on hand going forward.
These would make a beautiful addition to any holiday cookie tray—the height and heft will add interest, while the familiar spicy molasses flavor screams tradition. Oh, and did I mention there's also chocolate?
- Non-Stick Pro 12 Cup Muffin Pan: made with a ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant. Unique micro-textured pattern ensures even baking.
- Medium Cookie Scoop: designed for easy scooping and consistent shaping, its soft grip absorbs pressure while you squeeze to smoothly release your cookie dough.
- Illuminating Digital Hand Mixer: (this is my favorite mixer, you can read more of my thoughts about it here) has a light that lets you see inside the bowl even during the wee hours and includes intuitive digital controls to steadily increase or decrease speed. When you're finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.
- Medium Silicone Spatula: tough and flexible, for scraping bowls and spreading batter. It's heat resistant, safe for nonstick pans, and comes in 5 different colors.
For more information about the items found in this post, please click the title:
Non-Stick Pro 12 Cup Muffin Pan | Medium Cookie Scoop | Medium Silicone Spatula | Illuminating Digital Hand Mixer | Dorie's Cookies Cookbook
yield: ~3 dozen
Double-Ginger Molasses Cookies
prep time: 2 hour and 15 MINScook time: 13 MINStotal time: 2 hours and 28 mins
Chewy molasses cookies studded with chocolate and crystallized ginger that that teeter on the brink of becoming gingerbread cakes.
INGREDIENTS:
- 2 1/4 cups (306 grams) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 to 2 teaspoons instant espresso, to taste (optional)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 sticks (12 tablespoons; 6 ounces; 170 grams) unsalted butter, cut into chunks, at room temperature
- 1⁄3 cup (67 grams) sugar
- 1⁄3 cup (67 grams) packed light brown sugar
- 1 large egg yolk, at room temperature
- 1/2 cup (120 ml) unsulfured molasses
- 1 1/2 teaspoons pure vanilla extract
- 1⁄3 cup (55 grams) chopped crystallized ginger or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar (see notes that follow)
- 7 ounces (200 grams) semisweet or bittersweet chocolate, chopped chip-size
- Sugar, for rolling
INSTRUCTIONS:
- Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth.
- Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is almost but not completely incorporated.
- Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.
- Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.
Getting ready to bake:
- Position the racks to divide the oven into thirds and preheat it to 350° F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats.
- Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; cover the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl.
- For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s free- form, press to flatten to about 1/2-inch thick.
- Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.
- If you’re baking in batches, make certain to start with cool tins or baking sheets.
Storing:
- You can refrigerate the dough for up to 3 days. You can also scoop out the dough, shape into balls and freeze the balls on baking sheets; when they’re firm, pack them airtight and keep frozen for up to 2 months. Remove the dough from the freezer and let the balls sit at room temperature for at least 15 minutes, then roll in sugar and bake. The baked cookies can be kept in a sealed container at room temperature for up to 4 days. They’ll get a little drier and a little less chewy, but that will make them even better for dunking.
A word on crystallized ginger (from Dorie):
- Crystallized, or candied, ginger is sliced fresh ginger that is cooked in syrup, dredged in sugar and dried. You can usually find it in the supermarket alongside other dried fruits or in the spice section. If the ginger isn’t moist and pliable, steam it before using: Put it in a strainer over a saucepan of simmering water, cover and let warm and soften for about 5 minutes; pat dry, chop and use. If you can’t find crystallized ginger, you can omit it or mix 2 tablespoons minced fresh ginger with 2 teaspoons sugar and let stand for about 10 minutes, until the ginger is syrupy.
-Recipe from Dorie’s Cookies by Dorie Greenspan; reprinted with permission.
*This year, OXO will donate up to $100,000 to Cookies for Kids' Cancer. Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. 100% of proceeds raised by Cookies fund pediatric cancer research. Visit https://www.oxo.com/cookies-for-kids-cancer or cookiesforkidscancer.org for more information.
I received complimentary set of baking products to facilitate my participation in this worthy event; I was not compensated for this post. All opinions stated in this post are my own.
