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Chewy Ginger Molasses Cookies

12/12/18


There's something about the countdown to Christmas that makes me want to bake something every single day.  I literally have pounds of butter in my fridge and 12 different kinds of chocolate chips in my pantry to fuel this desire, but life keeps getting in the way which is super annoying.  If I could, I would cancel all plans and permanently affix holiday pajamas to my body and eat butter.  I mean, bake with butter, and then eat what I bake.  Alas, I have to be a mom and a wife and buy presents and work and attend parties and concerts and exercise so I can eat said amounts of copious butter.  

This is why I appreciate SIMPLE recipes!  These Chewy Ginger Molasses Cookies are very simple, and ridiculously delicious.  That's probably because the recipe comes from my friend and Pastry Chef, Chelsea Kravitz.  It's good to have friends who are Pastry Chefs, by the way.  She works at a local restaurant, Schout Bay, which is a 'must' on its own if you're on Long Island... and if you ever do go, her desserts are a MUST must.  Also, check out her website The Bakery Lady and again, if you're local, she makes the most divine baked goods to order.  That's right, I said 'divine' because I'm proper and what not.  If you're not a Long Islander, just drool along with her Instagram posts.  Aaaaaand, make these amazing cookies!  Recipe below...


The Bakery Lady's Chewy Ginger Molasses Cookies
Makes 2 1/2 dozen

2 cups flour
2 tsp baking soda
1/2 cup (1 stick) butter, melted
1/3 cup granulated sugar
1/4 cup dark brown sugar
1/3 cup molasses
1 large egg
1 1/2 tsp cinnamon
1 tbsp ground ginger
1 tsp ground cardamom
1 tbsp fresh grated ginger
1 tsp salt
Raw sugar for rolling

Preheat oven to 375 degrees.  Whisk together flour and baking soda, set aside.  Mix melted butter, both sugars and molasses.  Add egg and beat 1-2 minutes.  Add spices, salt and fresh ginger.  Fold flour mixture into wet, just to combine.   

Place raw sugar in a shallow bowl.  Scoop tablespoon sized gobs of cookie dough and roll into balls.  If the dough is sticky, throw it in the fridge for a half hour.  Roll the balls in sugar and place on lined baking sheets 2" apart.  

Bake, rotating halfway through, for 7-10 minutes.  They should be puffed and a little cracked on top, slightly set around edges.  With the back of a ladle or spoon, press gently into the top of each baked cookie fresh out of the oven to encourage a chewy center.      

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