Ginger Rye Molasses Cookies
The depth and complexity of flavors in these cookies provide the perfect contrast to their soft, chewy nature. A welcome addition to any cookie platter, or to a scoop of ice cream!
Ingredients
- 164 grams bread flour (1⅓ cups)
- 106 grams rye flour (1 cup)
- 1½ teaspoon baking soda
- 1½ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon salt
- 113 grams unsalted butter, at room temperature (8 Tablespoons)
- 100 grams sugar (½ cup)
- 53 grams dark brown sugar (¼ cup)
- 1 large egg, at room temperature
- 95 grams molasses (¼ cup)
- 1 teaspoon white vinegar
- Sugar (for dredging)
Instructions
- Sift together the flours, baking soda and spices into a small bowl. Whisk together and set aside.
- In a stand mixer, cream together the butter, sugar, and brown sugar scraping sides of bowl as necessary.
- Add egg and mix well.
- Slowly, while the mixer is on a low speed, add the molasses and vinegar.
- Add the dry ingredients just until combined.
- Shape dough into a block, flatten, and wrap in plastic wrap. Place dough into refrigerator for at least 2 hours and up to 72 hours.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Take 30 g. (1½ Tbsp.) worth of dough and roll into balls. Dredge them in sugar and place on prepared baking sheets at least 2 inches apart, as they tend to spread a lot while baking.
- Bake 8-10 minutes. The tops should have cracks on the surface and be firm in the middle. When you remove the baking sheet from the oven, hold it approximately 4-6 inches over a cooling rack and drop the baking sheet onto the rack. This will help “unpuff” the cookies. Allow to cool on baking sheet.
Notes
- Flour substitutions: If you do not have bread flour, you can use all purpose flour instead. (The cookies will be slightly less chewy.) If you do not have rye flour, use 106 g. of bread flour or all purpose flour or 1 cup. less 1 Tbsp.
- The addition of black pepper adds complexity to this cookie.
- My baking time sweet spot for these cookies is 9 minutes. Check them at 8 minutes though, as each oven runs differently.
Nutrition
Calories: 125kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 142mg | Potassium: 103mg | Fiber: 1g | Sugar: 10g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
