Double Ginger Soft Molasses Cookies
The perfect warm and richly spiced molasses cookie. This recipe includes the addition of a little vegetable shortening, which I like to keep a small container of in my pantry for times just like this. It adds a nice tenderness and softness to these cookies, which you can’t quite get from butter alone. ** Adapted from The Red Truck Bakery Cookbook.Â
- Yield: about 30 cookies 1x
- Method: Baking
Ingredients
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- 4 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 Tbsp ground ginger
- 1/4 cup chopped crystalized ginger
- 1 tsp ground cloves
- 1 tsp ground allspice
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup vegetable shortening
- 1 cup (two sticks) salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1.5 cups turbinado sugar (optional, but highly recommended)
Instructions
- Coat two baking sheets with nonstick spray (or you can use parchment paper).
- In a medium bowl, whisk together the flour, cinnamon, ground ginger, crystallized ginger, cloves, allspice, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, butter, granulated sugar, and molasses on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula, then beat in the eggs on medium speed until smooth. Scrape down the sides of the bowl with a spatula and beat in half of the flour mixture on medium speed until smooth. Beat in the remaining flour mixture just until incorporated.
- Pour the turbinado sugar in a small bowl. Portion out 2 rounded tablespoons of dough per cookie and, using your hands, roll them into balls (you’ll bake these in several batches). Roll the dough balls through the turbinado sugar to coat. Place them on the prepared baking sheets about 3 inches apart and slightly flatten them with your palm. Place the baking sheets in the freezer for 10 minutes to chill the dough (alternatively, you can chill all of the prepared dough in the fridge for 2 hours before using/shaping into balls).
- Meanwhile, preheat the oven to 350 degrees F.
- Bake the cookies for 10 to 11 minutes, turning the baking sheets halfway through, until the tops are slightly puffy and cracked. Let your cookies cool on the pans for 10 minutes before eating (they will set up for you during this time). Make sure to let them cool completely before storing in airtight containers for up to 3 days, or you can freeze in a plastic bag for up to 3 months.