I’ve made these cookies countless time and made a few adjustments each time to get from the cookbook recipe to here. Straight from the cookbook, cookies were too flat and didn’t have enough chew. I’ve added more flour and baking soda, plus coated the cookie in a sugar crust for that extra crunch. You can omit the sugar coating to be more true-to-bakery, depending on your preference. I prefer using the scale for any recipe that uses molasses, so I don’t lose any to the measuring cup, but either works.
- adapted from the Dahlia Bakery cookbook from library
- makes 31 medium (4″) cookies
- You need:
- one large bowl, one small bowl for coating sugar
- one whisk, one spatula
- 3/4 c (170 g) unsalted butter, softened
- 1 c (200 grams) granulated sugar
- 1 large or extra-large egg
- 1/4 c (100 grams) dark molasses
- 2-3 tsp peeled and grated fresh ginger (about 2″ knob)
- 2 1/2 c (380 grams) loose all-purpose flour
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- Optional: approx 1/4 cup (50 g) turbinado or granulated sugar for coating
Cream 3/4 c (170 g) unsalted butter, softened with 1 c (200 grams) granulated sugar until light and fluffy. Mix in 1 large or extra-large egg until uniform, then 1/4 c (100 grams) dark molasses and 2-3 tsp peeled and grated fresh ginger. When fully combined, put 2 1/2 c (380 grams) loose all-purpose flour, 2 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon directly onto the wet ingredients, and stir in with a spatula until just combined. Refrigerate the dough for at least 30 minutes or up to 2 hours before shaping.
Form 3 Tbsp / 3/4″ walnut-sized balls of dough with your hands. If coating in sugar, put approx 1/4 cup (50 g) turbinado or granulated sugar in a small bowl and cover all surfaces of the ball. Return formed balls to refrigerator to chill for at least 24 hours and up to 5 days.
Preheat oven to 350 deg F. Place cookie balls on a tray and flatten slightly with your palm. Bake for 14-16 minutes until edges are browned and center is slightly lighter than the edges. Let cool at least 30 minutes before enjoying. Seriously on the waiting here!!!
Cookie dough keeps in the fridge for at least a week, or in the freezer for longer. Store baked cookies in an air-tight container and they’ll keep for at least 3 days, but you’ll eat them before then.