This calls for something a little sweet and snappy, molasses cookies. I think I will crumble one over some sliced peaches that I froze last fall. I'm feeling ambitious on this spectacular day. Not only will I make molasses cookies with an attitude, I will make a second batch that is gluten free. Just because I love my GF friends. Both will have just a little crunch on the outside and then a chewy center will overcome your tastebuds with molasses and spice. Double the ginger, ground & crystalized, will ensure a nice zing.
I will use some of my favorite ingredients:
Crystallized ginger (sometimes called candied ginger). It comes in slices that have been simmered in a simple syrup and then coated in sugar. I have chopped it for this recipe.
Turbinado sugar: a less processed sugar that is coarse and still has some of the natural molasses left in it. I like it in cookies for a little texture or crunch. I also like to sprinkle it on top of fruit cobblers or scones.
Snappy Molasses Cookies, (makes 16 large cookies)
2 1/3 cups all-purpose flour
1 tsp baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 Tablespoon chopped crystallized ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon fresh ground black pepper (trust me on this one)
1/4 teaspoon salt
1 egg
1/2 cup softened butter (not melted)
1/4 cup shortening
1/3 cup + 1 Tablespoon turbinado sugar
1/3 cup granulated sugar + 1/3 cup for coating cookies
1 teaspoon vanilla
1/2 cup molasses
Preheat oven to 375°F and prepare a baking sheet with parchment paper.
Combine flour, baking soda, spices, crystallized ginger, and salt in a medium bowl and whisk well to combine. Set aside.
In a large bowl or bowl of a stand mixer add butter, shortening and both sugars. Mix well using electric beaters or a stand mixer for about 1 minute. Add vanilla and molasses to mixing bowl and blend well. Add dry ingredients and mix just until flour is incorporated. There should not be any flour pockets left. The dough will be wet but not stick to your fingers.
Place remaining 1/3 cup of granulated sugar in a small bowl. Divide dough into 16 - 1 1/2 inch balls. Roll each ball of cookie dough in the sugar to coat. Place 8 cookies on the baking sheet, leaving about ample space between each cookie. Bake in 375°F oven for 10-11 minutes. When done they will have cracks in the top and be just golden brown on the edges. Remove from oven, let cool for 5 minutes and then move to a cooling rack or waxed paper. Repeat until all cookies are baked. Enjoy!
Gluten Free Snappy Molasses Cookies
Use recipe above with the following alterations:
Replace the flour with your favorite gluten free flour blend and increase to 2 1/2 cups.
Add 1/2 teaspoon xanthan gum with the dry ingredients
All other ingredients remain the same.
Follow all other instructions as listed above.
Can you tell the difference?
Welcome Spring!!!
