Molasses Ginger Crinkles
Puffed and crackled exteriors make these chewy, intensely spiced cookies as pretty as they are delicious. I got the idea to add coffee to the dough because of how beautifully the flavors of ginger and molasses come together with bitter, smoky coffee. Serve with iced coffee to double the effect.
Recipe information
Yield
makes about 2 dozen 2-inch cookies
Ingredients
Preparation
Step 1
Cream the butter, 1/2 cup of the granulated sugar, and the brown sugar in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a wooden spoon and beat until light and fluffy (see Know-how, page 315). Slowly add the egg, molasses, and coffee extract, beating well to combine.
Step 2
Combine the flour, ground ginger, fresh ginger, baking soda, cinnamon, cloves, and salt in a separate bowl and stir to mix.
Step 3
Add the flour mixture to the butter mixture and beat just until combined. Cover the dough with plastic and refrigerate for at least 1 hour or overnight, until firm.
Step 4
When ready to bake, preheat the oven to 375°F.
Step 5
Combine the remaining 1/2 cup granulated sugar and the crystallized ginger in a small shallow bowl and stir to mix. Pinch off small pieces of the dough and roll them into 1-inch balls. Roll each ball in the sugar-ginger mixture to coat evenly and arrange on ungreased baking sheets, spaced about 2 inches apart.
Step 6
Bake for 12 to 15 minutes, until the edges are set and the center is still soft. Remove from the oven and let cool on the baking sheets for about 5 minutes. Serve warm or transfer to a baking rack to cool completely. Store in an airtight container until ready to serve, or for up to 3 days.
