When it comes to cookies, I am very much a creature of habit. When we need a batch of something sweet, I’ll usually whip up our house chocolate chunk cookies or maybe some snickerdoodles. And every fall, I have to make at least a couple of batches of chewy ginger molasses cookies.
For the past several years, this Bon Appetit recipe has been my go to. Soft and chewy centers, sugared exteriors, a vibrant amount of spice, and dead easy to make — can’t ask for much more!
This year, though, I’ve been tinkering with this recipe and made a couple of tweaks to pack even more of a punch into each bite. Swapping in some rye and bread flour adds even more chew and richness of flavor. A little fresh ginger and black pepper add a spicy kick. I like to roll my cookies in a mixture of turbinado and sanding sugar for a nice balance of shine and crunch and top each cookie with a small piece of candied ginger. These are hands down my favorite fall/winter cookies — I hope you’ll love them too!
Chewy Ginger Molasses Cookies
Makes about 15 cookies | Adapted from Bon Appetit
- 125g AP flour
- 75g bread flour
- 50g rye flour
- 2 teaspoons baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp freshly ground cardamom
- 1/4 tsp freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 tsp freshly grated ginger
- 1 large egg, at room temperature
- 113g unsalted butter, melted
- 65g granulated sugar
- 113g fancy molasses
- 50g dark brown sugar
- 40g turbinado sugar
- 40g sanding sugar
- Candied ginger
- Preheat the oven to 375F with a rack in the center, and line two large baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk the flours, baking soda, spices (except for the fresh ginger), and salt together.
- In a medium bowl, whisk together the granulated sugar and dark brown sugar. Add the grated ginger and rub it into the sugar with your fingers to distribute.
- Whisk in the melted butter, molasses, and egg to combine.
Add the dry ingredients and mix just to combine. Cover with plastic wrap and refrigerate for 30 minutes to firm the batter up slightly to make it easier roll. (If refrigerated longer than an hour, let stand at room temperature for 15-20 minutes to soften slightly.) Meanwhile combine the turbinado and sanding sugar in a small bowl.
- Using a cookie scoop or your hands, form golf-ball sized rounds (about 40-45g each). Roll in sugar and place on prepared baking sheets about 2 inches apart. Press a piece of crystallized ginger on top of each cookie.
- Bake sheets one at a time for 8-10 minutes, rotating halfway through, until cookies are puffed and starting to crack and the edges are set. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
This post is sponsored by Weight Watchers Canada. Find out more about the WW Freestyle program, which encourages the freedom to eat the foods you love while nudging you towards healthier choices using the SmartPoints system. As always, all ideas and opinions expressed here are my own.
Around this time of year I tend to have a few extra apples / apple butter lying around, the products of slightly-over-enthusiastic orchard trips. Not that I mind at all — I really enjoy baking with apple butter (in addition to spreading it on toast). Like applesauce, apple butter adds moisture and flavor to baked goods. I actually think the flavor you get with apple butter is better than applesauce, because the fruit is much more concentrated!
This time around I wanted to use apple butter to make a hearty breakfast quick bread, full of spice and whole grains. Enter this Apple and Ginger Loaf! I’ve been crushing on ginger lately, so it’s a major player here. I ground some fresh ginger up with the sugar to see what would happen, and I love the fragrance and spice it adds (and that grinding it with the sugar avoids those gingery strings)! If ginger isn’t your thing feel free to cut back or substitute with your favorite fall spice (I think cardamom would be lovely here). Conversely if you’re really into ginger, you could go wild and toss in a handful of chopped candied ginger, or sprinkle some on top.
Apple and Ginger Loaf
Makes one loaf, about 16 servings
- 60g dark brown sugar
- 60g granulated sugar
- 50g fresh ginger, peeled and roughly chopped
- 2 large eggs, at room temperature
- 30g molasses
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 tsp ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 3/4 teaspoon kosher salt
- 99g neutral vegetable oil (I prefer grapeseed)
- 1 1/2 teaspoons vanilla
- 170g apple butter
- 177g white whole wheat flour or sifted whole wheat flour
- 50g rolled oats (not instant)
- 57g chopped, toasted pecans (optional)
For the topping:
- 1 Tbsp rolled oats
- 1 Tbsp coarse sugar
- Preheat the oven to 350F. Lightly grease and line a loaf or Pullman pan with a parchment paper sling.
- Place the sugars and ginger in a food processor. Pulse until ginger is completely broken down. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.
To the sugar-ginger mixture, add the eggs, molasses, baking powder, baking soda, spices, and salt. Mix on low to combine, then turn up the speed to medium and whip until the mixture is thick and expanded, about 5 minutes.
- Turn the speed down to low and slowly stream in the oil and vanilla. Mix until homogeneous. Add the apple butter and whisk on low until combined. Scrape down the sides of the bowl and add the flour and oats. Mix on low just until combined. Add the nuts if using and use a silicone spatula to mix just until the batter is smooth and combined. Be sure to scrape the bottom of the bowl to ensure the batter is evenly mixed.
Pour the batter into the prepared pan. Sprinkle the rolled oats and coarse sugar evenly over the top.
- Bake for 45-60 minutes, or until a skewer inserted into the center of the loaf comes out clean.
- Transfer the pan to a wire rack to cool for 15 minutes. Using the parchment sling, lift the loaf out of the pan to finish cooling completely on the rack.