But it's a little too easy to focus on pumpkins and apples, and to forget about some of their important sidekicks: ginger and molasses. In these soft, chewy cookies, molasses and ginger take center stage, with the warm, intense flavor of molasses and a double dose of ginger, from ginger powder and chopped crystallized ginger.
Some people around here claimed the flavor in these cookies was a little too strong, but some people also have been nevertheless seen with their hands poking back into the cookie jar. (Only then did I confess to having accidentally been a little heavy handed with the ginger powder.) I think they are perfect. And they are so deliciously chewy, which is my favorite cookie texture. Leave yours in the oven a little longer if you like a crisp cookie.
Molasses Ginger Cookie
yields 30 cookies
adapted (slightly) from The Simple Art of Eating Well
1/4 cup unsalted butter, softened (or 1/8 cup butter and 1/8 cup trans fat-free butter substitute)
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground ginger
1/3 cup crystallized ginger, finely chopped
1. Beat the butter and 1 cup sugar in a large bowl with an electric mixer until light and fluffy. Add the egg and molasses. Mix well.
2. In a separate bowl, mix the flour, baking soda, cinnamon, salt, cloves, and ginger. Stir in the crystallized ginger.
3. Add the flour mixture into the butter mixture, a cup at a time, until thoroughly incorporated.
4. Chill until the dough is firm, about 1/2 hour to 1 hour. (I ran out of butter and used a butter substitute combined with butter. My dough, as a result, was very soft, and I chilled it in the freezer.)
5. Preheat the oven to 375 Fahrenheit. Lightly coat 2 baking sheets with cooking spray.
6. Roll the dough into balls, each about 1 inch big. Roll each ball through the remaining 1/3 cup sugar and place on baking sheets, about 1 1/2 inches apart.
4. Place the cookies in the oven, and bake about 8-10 minutes, until they crackle on top. Transfer to a wire rack to cool.