Chocolate Ginger Molasses Cookies
The recipe Chocolate Ginger Molasses Cookies can be made in around 45 minutes. This dessert has 128 calories, 2g of protein, and 4g of fat per serving. For 22 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 36. This recipe is liked by 28 foodies and cooks. Head to the store and pick up baking powder, egg, egg white, and a few other things to make it today. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so awesome. Chocolate Ginger Molasses Cookies, Chocolate Chip Ginger-molasses Cookies, and Joy to Your World & Ginger Molasses Dark Chocolate Crinkle Cookies are very similar to this recipe.
Servings: 36
Ingredients:
1/2 teaspoon baking powder
1 tablespoon baking soda
2 ounces bittersweet chocolate, melted and cooled
1/2 cup firmly packed dark brown sugar
1 1/4 cups confectioners' sugar
1 large egg, at room temperature
1 large egg white
3 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon fresh lemon juice
1/2 cup molasses
1 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 cup dark unsweetened cocoa powder (like Valrhona)
1/3 cup vegetable shortening
Equipment:
hand mixer
whisk
bowl
plastic wrap
baking paper
cookie cutter
baking sheet
oven
Cooking instruction summary:
Procedures 1 To make the cookies: In a medium bowl, whisk the flour with the cocoa powder, ginger, cinnamon, cloves, baking soda, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds. Add the sugar and beat until fluffy, about 2 minutes. 2 Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted chocolate. Add the flour mixture in three batches, beating between additions. Divide the dough into three equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours. 3 Preheat the oven to 350°F. Line two large baking sheets with parchment paper. On a lightly floured work surface, roll out one disk of dough 1/4-inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies. Bake the cookies for about 7 minutes, rotating the pans halfway through the baking time until the tops are dry. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with the remaining dough. 4 To make the icing: In a medium bowl, combine the confectioners’ sugar with the egg white and lemon juice and whisk until the icing is completely smooth. Scrape the icing into a piping bag fitted with a small tip. Decorate the cookies as desired. Let stand until the icing dries, about 30 minutes. Store tightly covered for 3 days.
Step by step:
1. 1
2. To make the cookies: In a medium bowl, whisk the flour with the cocoa powder, ginger, cinnamon, cloves, baking soda, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds.
3. Add the sugar and beat until fluffy, about 2 minutes.
4. 2
5. Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted chocolate.
6. Add the flour mixture in three batches, beating between additions. Divide the dough into three equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.
7. 3
8. Preheat the oven to 350°F. Line two large baking sheets with parchment paper. On a lightly floured work surface, roll out one disk of dough 1/4-inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.
9. Bake the cookies for about 7 minutes, rotating the pans halfway through the baking time until the tops are dry.
10. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with the remaining dough.
11. 4
12. To make the icing: In a medium bowl, combine the confectioners’ sugar with the egg white and lemon juice and whisk until the icing is completely smooth. Scrape the icing into a piping bag fitted with a small tip. Decorate the cookies as desired.
13. Let stand until the icing dries, about 30 minutes. Store tightly covered for 3 days.
Nutrition Information:
covered percent of daily need
