Chocolate Ginger Molasses Cookies
Getting in the spirit
I may have overcommitted to my cookie making this year, but it's fine. I'm telling myself it's fine because I know it'll bring joy and cheer to many faces. I'll get four hours of sleep, but chocolate is worth losing sleep over, right? Right?? Yes. Glad we can agree. I have made copious amounts of popcorn, Speculaas, and these chocolate ginger morsels of heaven. Seriously thinking about opening up my own bakery in my kitchen with the amount of product I've generated in the last 72 hours.
Are you done with your list? Are you stuck in traffic on the way to the mall to get the last of the stocking stuffers (Psst! Anthro has everything you could ever want, btw...)? There's no shame if you aren't done. I got you. Make something scrumptious for the ones you love and pair it with something they can use. Mug + Hot Chocolate Mix + Brandy = Adult Christmas Drank (yes, I said drank). Tea Towel + Cookies + Whisk = Hostess with the Mostess. Slippers + Wine + Christmas Movie = Single Lady Date Night. There is no shame in our gifting game this year, kids. None.
Christmas is coming... and it's getting real. Prepare yourselves!
Chocolate Ginger Molasses Cookies with Swedish Pearl Sugar
from King Arthur Flour
281 g King Arthur AP flour
1 tsp baking soda
2 tsps ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 Tbsp Dutch-process cocoa, such as Droste
8 Tbsps unsalted butter, at room temperature
110 g dark brown sugar
6 oz cup molasses
175 g semisweet chocolate mini chips
5 tablespoons Swedish pearl sugar
Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silpat.
Combine the flour, baking soda, spices, salt, and cocoa by whisking in a medium bowl. Set aside.
In a separate bowl of a standing mixer, beat the butter with the sugar until light and creamy.
Add the molasses and beat until combined.
Beat in the dry ingredients on medium-low speed, then stir in the chips. The dough will be sticky and slightly tough.
Scoop the dough a tablespoon at a time. Roll between the palms of your hands into a perfect sphere. Roll the top portion of each dough ball in pearl sugar. Place a 1 1/2" apart, sugar side up, onto the prepared baking sheets.
Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
Store in an airtight container for up to four days.
