This recipe is GOLD. Screen shot this on your phone and keep it with you always… If you really want to make an impression or if you have a hankering for the perfect spicy fall cookie, look no further. My mom is famous for her ginger cookies and after you try them you will see why. She should walk a red carpet or something. My brother and I made it a rule in our house that we get to have 2 cookies after they come out of the oven because it’s impossible to have only have one warm cookie… dare you to try it. When I moved to NYC my mom used to send me a package of these cookies during the fall…. I would hide them in the freezer and warm one up at a time for special occasions. If you think i am obsessed with these cookies my fiancé is on another level. When I offer them to friends visiting our home he gives me devil eyes, as if we need to have a conversation on whether our friends are worthy enough for this undeniably amazing, spawn of love cookie.
In fact, the day Phil (my fiancé) told me he loved me he brought me to roof of one of those lifeguard stands in Santa Monica on the beach at night and as we listened to the waves crash and he told me he loved me while offering one of my moms ginger cookies he had been hiding in his refrigerator. LADIES, I WON THE LOTTO. We also call them “I love you cookies” because this friggin cookie guarantees LOVE. Thanks forever mom.
I kept to my mom’s recipe for the most part but decided to make them even more addicting by adding some Maldon salt crystals on top before baking. This is game changing, if you don’t have Maldon Salt you should definitely find some and keep it handy for cookies like these and other things like toasted bread, seared salmon, and steaks. These flakes of salt just make everything extra fancy and more addicting then ever.
I also used blackstrap molasses this time instead of regular molasses. It’s a lot sharper and stronger in flavor but I found it created a really deep dark, gooey cookie. I also like the added minerals in black strap molasses. My grandma used to add a table spoon of black strap to her oats every morning claiming it was for her health. I did a little research and did find some claims boasting about the high levels of vitamin B6, magnesium, potassium, iron and selenium in this molasses so I’ll gladly take all those in the form of a cookie…
Although I can’t claim this cookie to be healthy, I will say it leaves you smiling and so in a way I think that’s a big dose of health right there.
In our house it’s a sin to not serve these cookies with milk or some kind of non dairy substitute… It’s probably the best kind of marriage known to food.
Another trick I learned from my mom is that she makes the dough ahead of time and leaves it in the refrigerator over night to enhance the flavor and spices. She told me I could cook just 2 cookies right after making the dough because after trying some of the dough it’s impossible to be patient and wait a day for the rest of them in the fridge.
I have actually started to just keep my cookie dough in the refrigerator and cook a cookie as needed now. Lately we cook 3 every night and each get 1 cookie and then battle over the last one… that’s my skinny hack for y’all. I mean, If all the cookies are made whats to stop you from just eating the entire batch, cook a few at a time and let the dough hang out in your fridge and let time enhance its flavor.
That’s all I got folks… I leave you with the recipe, some health, wealth (because they are as good as money), and some love. I use my Kitchen Aid electric mixer, it would be tricky to do without but still possible.
4.5 cups all-purpose unrefined flour
4 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 pinch cayenne (recommended but optional, if you like spicy)
1/2 teaspoon salt
1.5 cups butter
2 cups unrefined sugar
1/2 cup black strap molasses
Maldon salt for sprinkling on the dough balls before baking
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cayenne, cloves, salt and set aside.
In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften.
Gradually add the 2 cups sugar.
Beat until combines, scraping the sides of the bowl occasionally.
Beat in eggs and molasses.
Gradually add the dry ingredients while slowly mixing.
If there are any dry ingredients caked on the side of the bowl, use a wooden spoon or spatula to stir in the remaining flour mixture.
Cover the dough and refrigerate over night or 8 hours for spices to enhance. Or continue with instructions below.
Preheat oven to 350 degrees F.
Shape the dough into 1.5 inch balls and place about 2 inches apart on an ungreased cookie sheet.
Lightly sprinkle with Maldon salt crystals over each cookie.
Place the cookie sheet in the 350 degree oven and bake for 10-12 minute, I usually like mine a little underdone so take them out at 10 or 11.
Let them cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool even further (I never really wait for them to cool too much because I think they are best hot with a glass of cold milk).