The best ginger molasses cookies with fresh and ground ginger, brown butter, and unsulphured molasses. Chewy, spicy cookies.
– 150 g (about 1 stick plus 3 tablespoons) unsalted butter cold is fine– 1-2 teaspoons fresh minced ginger about a 1 inch piece– 1 teaspoon ground ginger– 1 teaspoon ground cinnamon– ½ tsp fine sea salt– 1 tsp pure vanilla extract– 100 g or ½ cup brown sugar– 100 g or ½ cup granulated sugar plus more for rolling– 100 g or scant ⅓ cup molasse– 1 egg plus 2 egg yolk– 1 tsp baking soda– ½ tsp baking powder– 300 g or 2 ¼ cups all purpose flour
INGREDIENTS
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INSTRUCTION
Butter a medium skillet or frying pan. While melting, grate fresh ginger. Keep cooking butter as it melts, sputters, and foams. Milk solids separate into cream-colored and brown bits
STEP 1 .
When the butter goes quiet, smells nutty, and most of the bits are browned, transfer to a heatproof bowl. After adding ground ginger, let cool 5-10 minutes.
STEP 2.
Black bits in burned butter! You must restart. Whisk sugars, cinnamon, salt, and vanilla into the butter in the bowl.
STEP 3.
Sugar will separate and the mix will be loose, but it will become cohesive and shiny (see video). Mix in molasses. Whisk egg and yolks for 30–45 seconds until combined.
STEP 4.
Mix flour, baking powder, and baking soda until all is incorporated. Put the dough in the fridge for 3–4 hours. Preheat oven to 350 F and line two cookie sheets with parchment.
STEP 5.
Put 1.5–2.5 tablespoons of dough per cookie on pans. Sugar-roll dough balls. Due to spreading, leave an inch around cookies when spacing dough
STEP 6.
The edges should be golden and the cookies puffy and cracked after 10-12 minutes. After cooling on the pan, transfer to a cooling rack