What is the difference between a gingersnap cookie and a molasses cookie? That is the question I asked myself yesterday as my younger sister was in the process of making gingersnap cookies. Well, my question was answered this morning when my older sister brought over a container of molasses cookies. They looked quite a bit different from the gingersnap cookies. Although they were the same brown color, the molasses cookies were thick and soft whereas the gingersnap cookies were flat and crispy. In the words of my younger(coffee-addict)sister, “gingersnaps are coffee-drinking cookies.” I think she’d say that about any cookie, but especially gingersnaps because of their ability to snap when you bite into them. I haven’t had a chance to try the molasses cookies, but I did try the gingersnaps–they were delish! Here’s the recipe :).
Recipe from joyofbaking.com
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups (260 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of white granulated sugar
in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 – 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.
Makes about 4 dozen cookies.