Secret Recipe Club: Soft ginger-molasses cookies with little chunks of sugared ginger for an extra kick.
Every year on Secret Recipe Club, we get a get-out-of-jail card. Which is to say, we get either December or January off without penalty, depending on the group we’re in. My group and another one gets December off. The other two groups get January off. Yes, we can take occasional months off for vacation and life in general, but this Club looks for bloggers who post regularly on their blogs, and regularly take part here. Otherwise, the group would likely fall apart – because when doesn’t life get in the way of well-set plans. It happens to me ALL the time.
But this year we’re doing it a little different. We had an option to post this month as long as it would be a cookie. More than 40 of us signed up.
Have I mentioned that my first word after ‘mama’ and ‘dada’ was ‘cookie’? True story according to my mom. We were visiting her family and were at the dinner table, with me in a high chair. Apparently there were cookies and I didn’t feel I was getting enough. So out came “cookie!”.
For the uninitiated, we’re a group of around 130 food bloggers, separated into four smaller blogging groups. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month long, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
I was assigned Jess Fuel for my cookies, a blog I’ve happily blogged about before – when I made her Jalapeño Cornbread Poppers. Jess and her husband, Nick, have moved all around the country while Nick attended Flight School for the US Navy, and did more training at an Air Force Base. They recently moved to California, and they’re loving it!!! Since I’ve lived in California for a very long time now, it’s been fun to read her posts about their explorations of this State that I love so much.
Jess had a lot of cookies for me to choose from, and it came down to her Cranberry Oatmeal Cookies, Peanut Butter and Jelly Thumbprint Cookies, and these Ginger Molasses Cookies. Ultimately the Ginger Molasses Cookies won, but I’m still making the others before the holidays are finished. I have to.
As a note, I baked these cookies at 7000 feet in Tahoe, so had to make some adjustments for high altitude baking. I also added some sugared ginger pieces for a little extra kick of ginger.
For baking at sea level:
- Use 3/4 cup butter – omit the extra 1 tablespoon
- Eliminate the Greek yogurt
- Use the full 2 1/4 cups all-purpose flour
- Bake for 10 – 12 minutes
- ¾ cup plus 1 Tbsp unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- ¼ cup molasses
- 1 Tbsp plain Greek yogurt
- ¼ cup sugared ginger chunks, cut into small pieces (optional)
- 2¼ cups MINUS 2 Tbsp all-purpose flour
- 2 tsp ground ginger
- ½ tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp kosher salt
- Additional sugar, for rolling - I used Turbinato coarse sugar
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Using a standing mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy - four to five minutes. Beat in egg. When thoroughly incorporated, add the molasses and yogurt.
- In a mixing bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Reduce the mixer to the lowest speed and add the dry ingredients to the butter-sugar mixture in thirds. Beat until the flour is completely mixed in.
- Pour a bunch of Turbinado sugar onto a small plate. Roll the dough into 1½" balls that weigh anywhere from .8 to 1 ounce. I like to weigh the balls so that I know they cook evenly. Roll the balls in the Turbinado sugar and place 2 inches apart on the cookie sheets. These cookies will spread.
- Bake for 15 - 16 minutes, or until the edges begin to firm up. The cookies will be puffy. Cool on cooling racks.