Here are the two best soft ginger molasses cookie recipes ever created. And hello, they both hail from Bainbridge Island. Do me a favor and make a batch of both. Then tell me which ones are your faves.
Image source: Bainbridge Style
The Most Amazing Ginger Cookie
from this very nice food blogger named Carla
2 ¼ cups All-purpose flour
1 teaspoon baking soda
1 teaspoon ginger
2 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
½ teaspoon nutmeg
¼ teaspoon kosher salt
1 cup dark brown sugar
¼ cup vegetable oil
1/3 cup butter, softened
1/3 cup molasses
3 ounces crystallized ginger, chopped.
granulated sugar for rolling
Preheat oven to 350 degrees. Combine dry ingredients (flour-salt) in a large bowl. Whisk until well mixed.
In the bowl of an electric mixer combine brown sugar and butter, mix well then add the oil and molasses. Mix well then add the egg and mix until well combined. Add the dry ingredients and mix until well combined. Fold in the crystallized ginger.
Scoop mixture and shape into a ball then roll in the granulated sugar. Place on the baking sheet and flatten slightly with your finger. Bake for 10-12 minutes depending on how soft you like the interior. Let cool. These keep well in a sealed jar and taste even better the second day. Enjoy.
Now, before you get too excited (although something about the chopped candied ginger is pretty exciting), make a batch of these, from the extremely delightful chef, radio personality, teacher and author, Greg Atkinson (and PS, his cookbook makes a great gift):
Recipe: Bainbridge Island Molasses Cookies
2 cups flour
2 teaspoons baking soda
3 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup canola oil
1 cup sugar, plus additional sugar for rolling
1 medium egg
2 tablespoons water
1/3 cup blackstrap (dark) molasses
Turbinado sugar for rolling
1. Preheat oven to 350 and line baking sheets with baker’s parchment. In a mixing bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt; set aside.
2. In a separate bowl, whisk oil and 1 cup sugar, then stir in egg, water and molasses. Add dry ingredients all at once to oil mixture and stir just until mixture is combined. Divide dough into 4 pieces and chill.
3. Roll each piece of chilled dough into 6 balls, and roll the balls in turbinado sugar. Arrange the balls on the baking sheet, allowing plenty of room for the cookies to spread, and bake 8 minutes, or until cookies are crackled and lightly browned.
Okay, gang, let’s get baking.