Post by pameladragon on Apr 28, 2012 15:52:50 GMT -5
I have been tinkering with molasses ginger cookies for about a year and and finally solved it! There are no substitutions in the recipe, must be done exactly as I describe, or you will end up with one of the versions that failed my taste test. They are very easy and fairly economical to make plus you get a decent number of large cookies.
Molasses Ginger Cookies The Weyr
4 cups regular flour (I use unbleached)
1 cup dark brown sugar packed
1 stick or 8 ounces of butter
1 cup cultured buttermilk
1 cup molasses
2 large eggs
2 tsp. baking soda
1 tsp baking powder
1.5 cups raisins, dark or golden, plumped in rum overnight or use water if you don't drink.
About 4 inches of thick fresh ginger root
Bake at 400 on parchment paper
Put the raisins to soak the night before. I use dark rum because it goes so well with molasses and ginger but water will work.
Peel most of the skin off the ginger but don't get carried away. Cut into chunks and process until fine or grate on a box grater. You should have about 1/4 cup grated/chopped ginger.
Cream softened butter with brown sugar then add eggs and mix thoroughly. Measure buttermilk into measuring cup and add the molasses, don't mix together. put the flour, soda, and baking powder in the bowl with the butter/sugar/egg mixture and mix until you have a coarse floury mixture. Add the buttermilk and molasses, scrape measuring cup. Mix until you have a nice dough, add the raisins and ginger and mix some more until well blended.
Drop by spoonfuls onto parchment paper lined cookie sheets and bake at 400 until set and bottoms are browned.
Cool on racks and enjoy!
These cookies should have a nice crisp edge and soft center. You control the size of the cookie, I usually make them large, nine to a tray, but you get more if you use a teaspoon. They keep well if hidden, otherwise, don't be surprised if they vanish quickly.
Sometimes I make a simple frosting with lemon or orange juice and smear over the top
Molasses Ginger Cookies The Weyr
4 cups regular flour (I use unbleached)
1 cup dark brown sugar packed
1 stick or 8 ounces of butter
1 cup cultured buttermilk
1 cup molasses
2 large eggs
2 tsp. baking soda
1 tsp baking powder
1.5 cups raisins, dark or golden, plumped in rum overnight or use water if you don't drink.
About 4 inches of thick fresh ginger root
Bake at 400 on parchment paper
Put the raisins to soak the night before. I use dark rum because it goes so well with molasses and ginger but water will work.
Peel most of the skin off the ginger but don't get carried away. Cut into chunks and process until fine or grate on a box grater. You should have about 1/4 cup grated/chopped ginger.
Cream softened butter with brown sugar then add eggs and mix thoroughly. Measure buttermilk into measuring cup and add the molasses, don't mix together. put the flour, soda, and baking powder in the bowl with the butter/sugar/egg mixture and mix until you have a coarse floury mixture. Add the buttermilk and molasses, scrape measuring cup. Mix until you have a nice dough, add the raisins and ginger and mix some more until well blended.
Drop by spoonfuls onto parchment paper lined cookie sheets and bake at 400 until set and bottoms are browned.
Cool on racks and enjoy!
These cookies should have a nice crisp edge and soft center. You control the size of the cookie, I usually make them large, nine to a tray, but you get more if you use a teaspoon. They keep well if hidden, otherwise, don't be surprised if they vanish quickly.
Sometimes I make a simple frosting with lemon or orange juice and smear over the top