These cookies are 100% my weakness. Crispy/crackly on the outside and soft/chewy on the inside, ginger molasses cookies are just the best. A generous amount of grated fresh ginger, sorghum molasses, and almond flour make these particularly wonderful, and I think they make a perfect fall breakfast treat with coffee.
This recipe is adapted from the Tartine All Day cookbook; after I made the original recipe, I found that I loved the nuances of flavor/texture that the various alternative flours impart, but found myself wanting a thicker cookie. I tweaked it to yield my ideal composition, and also used sorghum molasses for an unanticipated flavor zing…but, traditional molasses is also lovely! I hope you enjoy!
Ginger-Molasses Cookies
adapted from Tartine All Day
Ingredients
3/4 c (165 g) unsalted butter, softened
1/2 c (100 g) granulated sugar
1/2 c (105 g) light brown sugar, packed
1/4 c (60 g) sorghum molasses (regular molasses is fine too!)
3 T grated fresh ginger
1 egg + 1 egg yolk, room temperature
2 1/2 c (300 g) almond flour
1 1/4 c (165 g) oat flour
2 T brown rice flour
2 T sweet rice flour
1/4 c + 1 T (45 g) tapioca flour/starch
3 t baking soda
3/4 t salt
1 T cinnamon
1 T ginger
1/2 t nutmeg
1/2 t allspice
1/2 t cloves
1/2 cardamom
1/2 c turbinado or raw sugar, for rolling
Directions
In a mixer fitted with the paddle attachment, mix the butter and sugars until light/fluffy, about 5-10 minutes. Add the molasses and fresh ginger, and mix until incorporated. Scrape down the sides of the bowl and mix again for about 1 minute. Add the egg, followed by the egg yolk, scraping the sides of the bowl between additions.
Whisk together the remaining dry ingredients, and add all at once to the mixing bowl. Start the mixer on the lowest speed, gradually increasing until the dough comes together. Scrape sides of bowl if necessary to achieve a homogenous mixture. Wrap the dough in plastic wrap, and refrigerate for at least 1 hour before baking (I recommend overnight-) or up to a few days.
When ready to bake, preheat oven to 350 F and line baking sheets with parchment paper. Fill a small bowl with the turbinado sugar and set aside. Shape cookies into golf ball size balls (I like to weigh them out—25 or 30 grams is my go-to) and roll in the turbinado sugar to coat before placing 2” apart on baking sheet. Bake for around 12 minutes until they are cracked and the centers are no longer wet. The edges should be set but the middles should be soft to the touch*. (Bake longer for crispy cookies, bake shorter for softer cookies)
*I like to pull them out while I know the centers still need a minute to bake, and I leave them to cool on the pan which continues the cooking and gives a nice crispy edge while allowing the middles to stay soft.
