Mr. M adores all things gingery - the hotter, the better. Add some molasses and he's in tastebud heaven. Needless to say, these soft and chewy spicy cookies are a big hit with him.
Adapted from a recipe I found online (and search though I might, I can't find the link), I've upped the ginger quotient by adding chopped candied ginger, and used all dark brown sugar for a double molasses hit. An optional white chocolate glaze adds a veneer of elegant richness (though to be honest a simple buttery icing would do as well).
Although there's no need to chill the dough, you may do so if you like.
Heat oven to 350°
1/2 cup butter, softened
2-3 Tablespoons chopped candied ginger
1/2 cup packed dark brown sugar
1/2 cup unsulphured molasses (the darker the better)
2 cups flour (I use half whole-wheat)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
(For a less fiery cookie, ground ginger may be reduced to 1/2 teaspoon)
I used a chef's knife with an oiled blade to chop the ginger.
Add ginger to butter and blend well.
Mix in sugar, then pour on the molasses and mix again.
Add egg and blend well, then gently mix in dry ingredients.
Pinch off or scoop 1" pieces of dough (I used a small spring-loaded scoop). Dip bottoms of dough in sugar (raw sugar for me), then place on lightly greased cookie sheet. (If using parchment or a silicone baking mat, no need to grease.)
Bake for 10-12 minutes and cool on rack. Glaze if desired with melted white chocolate or buttery icing.
Brew up some coffee or tea, and enjoy!
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