I recently received a recipe for chewy, soft ginger cookies from a friend.  I was pretty excited to give it a try after tirelessly searching Oslo for molasses.  I ran around to various stores across the city only to find out that it was at a store 2 blocks away from my apartment.  I just needed a Turkish translation for it (Pekmezi).  Now, I have it in my sweet little hands and it was time to make some ginger cookies.

First – these cookies come with a warning.  I love ginger and I added a lot extra to the recipe.  It was inspired by my friend who insisted that I increase ginger and cinnamon for this recipe to satisfy our mutual love of spice cookies.  If you’re not one of those people who eat the ginger when you’re out for sushi, these cookies may not be for you.  In that case, I’d recommend using the original recipe from The Kitchen McCabe.  Still gingerly delicious but not nearly as spicy.

Chewy, Spicy Ginger Cookies (inspired by The Kitchen McCabe)

makes about 30 cookies

Ingredients

• ½ cup Butter, melted and cooled
• ½ cups Brown Sugar, packed
• ⅓ cups Mulberry Molasses (Dut Pekmezi)
• 2 cups Flour
• 2 teaspoons Baking Soda
• 3 teaspoons Ground Ginger
• 2 teaspoons Ground Cinnamon
• 2 teaspoons of minced, fresh ginger (I used a fine cheese grater)
• ½ teaspoon Ground Cloves
• ¼ teaspoon Salt
• 1 Egg
• ¼ cup Sugar

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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).  Grease cookie sheets.  My cookie sheets are non-stick (and I’m very confident in their non-stick capability) so I did not grease.

Add all ingredients into your mixer and mix with a paddle on Low for a minute or two until incorporated.  The dough will be slightly crumbly but still able to be combined together into balls.  I used a cookie scoop (about a tablespoon size) then rolled each scoop into a ball and placed on the cookie sheet.

Bake for 8-10 minutes.  As the original recipe states, they won’t necessarily brown but they do begin to crack on top.  Don’t be worried – pull them out in that timeframe.  You’ll see later than they have browned a bit on the bottom.

I like to cool my cookies on the cookie sheet for a few minutes before transferring to the rack.

Cool, Eat, Enjoy!  Just because it’s after New Years – doesn’t mean you can’t continue to enjoy holiday treats. 🙂