This is my third year participating in The Great Food Blogger Cookie Swap and the best year yet. The premise is simple- you bake three dozen cookies and send them off to three different bloggers. In return you get three dozen different cookies from three other bloggers. Win- win.
Last year I tackled Coconut Macaroons and the the year before that I made Black & White Cookies. For this year’s cookie swap, I decided on Chewy Ginger Molasses Cookies: a pretty basic recipe with some fun additions (candied ginger and gold raw sugar for the topping).
And in return I got the most delicious Malted Salted Brown Butter Cookies from Audra, Chocomint Blossoms from Kristin, and Oatmeal Chocolate Chip Molasses Cookies from Melissa. Seriously deadly to have three dozen delicious cookies unexpectedly appear at your house on any given day. Oh and yes they were SO delicious I didn’t even have time to snap pictures!
These Chewy Ginger Molasses Cookies are beyond good. They are definitely a more sophisticated cookie that I tried to “glam up” with a mix of raw sugar and gold finishing sugar from Williams-Sonoma. This cookies are chewy, rich and remind me of the holidays- enjoy!
Chewy Ginger Molasses Cookies
Makes 3 dozen cookies
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (packed) dark brown sugar
- 1/2 cup vegetable shortening
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1/2 cup blackstrap molasses
- 2 teaspoons finely grated peeled ginger
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped crystallized ginger
- 1 cup raw or sanding sugar
Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper together.
In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, shortening, and butter for 3 minutes until light and fluffy, scraping down sides halfway through beating. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed until just combined. Mix in crystallized ginger (dough will be very soft and sticky).
Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough and roll into bowl with raw sugar; turn to coat well. Transfer to prepared baking sheet.
Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool.
Adapted from Bon Appetit